Cooking With Ms Moore : Shepherd’s Pie
I haven’t really done any cooking posts lately, because I haven’t tried out any new recipes.. but tonight I made Shepherd’s pie.
Growing up, we would have Shepherd’s pie almost weekly (since my mom was born in England, it’s a staple dish). Tonight, I made it from scratch for the first time, but I put a little spin on the traditional recipe.
Here’s what you will need:
- 1 large onion, finely chopped
- 1 lb lean ground beef
- 1 can of whole kernel corn
- 2 or 3 large potatoes (I used 3 but had some mashed potatoes left over)
- 3 cloves of garlic, finely chopped
- 3/4 cup sour cream
- cheddar cheese, shredded
- 1 pack of Club House Shepherd’s Pie seasoning mix
- 3/4 cup water
- Cut potatoes into quarters (you can peel them or not, whatever you prefer. I peeled mine) Finely chop garlic cloves.
- Bring large pot of water to a boil; Add potatoes and garlic. Cook on medium-high heat for about 20 minutes, or until potatoes are tender.
- Drain water. Return to stove. Add sour cream and mash until desired consistency. Add shredded cheddar cheese, and continue to mash.
- Preheat oven to 400 degrees Fahrenheit. In a large skillet, brown ground beef, onions and corn. Drain fat.
- Combine seasoning mix and water. Pour over meat mixture and bring to a boil.
- Reduce heat and boil for roughly 5 minutes, stirring occasionally.
- Transfer meat mixture to casserole dish and top with mashed potatoes.
- Bake for 20 minutes. Take out and top with more shredded cheddar cheese. Bake again for about 3 minutes, or until cheese is all melted.
Comment below to let me know if you try this recipe, and let me know what you think!