Tonight we are having shepherd's pie. It's one of my husband's favorite meals. I'm going to warn you - if you are a purist about this dish, click that red x up in the top right, because this is very non-traditional!
First, here's a list of ingredients. Again, I don't measure much so a lot of this requires tasting along the way to make sure it tastes right to you.
1lb ground beef (85/15 works well)
1ib sausage (I use Bob Evans Mild)
1 pack of Liptons Onion Soup Mix
2 cans sweet corn
2 cans peas
1 can green beans
2 sticks salted butter
Salt
Black Pepper
Garlic Powder
Herbs de Provence
Mashed Potatoes
Shredded Cheese (I use Colby Jack)
Now, I make my own mashed potatoes. And people tell me they are fabulous. Here's my secret: butter. LOTS of butter. However I don't want my potatoes to be too buttery for this dish, so I cut back. So, boil your potatoes, drain and mash (I use my handy KitchenAid for this part). Add 2 sticks of butter, enough milk to make the potatoes creamy but not runny, and salt & pepper to taste.
While your potatoes are boiling you can brown the sausage, beef and onion soup mix. Add in some salt, pepper, a little garlic powder and about a teaspoon of herbs de Provence. When all browned, drain well and spread into a 9x13 casserole dish.
I top it with the canned veggies (all drained and mixed together so I can hide the green beans from my 5 year old). I top that with spoonfuls of the mashed potatoes and then spread them to cover all the veggies. Then, sprinkle some cheese - we use about a cup, but you could do more or less depending on your preference. Finally, pop the dish into an oven at 350 degrees, until the cheese is melted and the tips of the potatoes are just a little stiff and brown, which is about 20 minutes.
I serve with some type of bread - either cornbread, Texas toast or dinner rolls.
It's a pretty easy dinner and only requires two pots, so in my book, that makes life a little better!
Enjoy!
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