Friday, February 6, 2015

Easy Shepard's Pie Hot Dish

Looking for a great make-ahead meal that is full of comfort?  Give this shepard's pie hot dish a chance and you will leave your family wanting more.  I personally like this recipe because 1) it uses real mashed potatoes and 2) it doesn't have a ton of mashed potatoes.  If you really like mashed potatoes, you may want to double the potatoes (and milk/butter accordingly).

Easy Shepard's Pie Hot Dish
Serves 6-8

2 LBS Ground Beef
1 Tablespoon Worcestershire Sauce
1 Large Onion, Diced
1 Tablespoon Chopped Garlic
Salt and Pepper
1-14.5 oz Can Carrots
1-14.5 oz Can of Peas
1.5 LBS Potatoes (approx 4 - 6 medium sized)
1/2 - 3/4 Cup Milk
1 Tablespoon Butter
3 Packettes of Dry Gravy Mix ("Brown" flavor or Beef flavored) + Ingredients to Prepare it - or 3 Cups of Prepared Gravy

Step 1:  Peel your potatoes and cut them into quarters.  Place into a large pot and cover them with enough water so that there is an inch of water above them.  Place on stove and bring to boil.  Let boil for 15 - 20 minutes, until fork tender.  Drain and return to the pot.  Mash the the potatoes and add 1/2 cup milk and the butter.  Continue to mash until creamy.  If they seem dry, add a bit more milk and mash again.  Set aside.

Step 2:  Meanwhile, in a large fry pan, brown your hamburger along with the onion, garlic and Worcestershire sauce.  Cook until well browned.  Taste - season with salt and pepper.  Go scant on the salt, as the gravy will add some salt to the finished dish.

Step 3:  Prepare the gravy according package instructions, this should yield 3 cups of finished gravy.

Step 4:  In a 9x13 cake pan, add the hamburger mixture.  Next, drain the peas and carrots and add them to the hamburger.  Mix to combine.  Pour the gravy over the top and mix to combine again.  Dot the mashed potatoes on top (I put 8-blobs on mine and then spread them out a bit).  There will not be enough mashed potatoes to evenly spread on top - which is why you 'dot' them.

Step 5:  If you plan to eat immediately, bake it in a 350 degree oven for 45 minutes, until hot and bubbly.  

Step 5 (if making ahead):  Do not bake now.  Cover the pan and store in the fridge up to 2 days.  Then, bake uncovered in a preheated oven to 350 degrees for 1 hour until hot and bubbly.  

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