Shepherd’s Pie is one of the best meals that ever was. It’s got it all! Thick and hearty through and through, with some veggies to add that health factor. Who doesn’t love anything coated with mashed potatoes?! I know I do, and if you don’t then you’re not in the right place.
Potatoes are life… So without further ado, allow me to introduce my recipe for husband friendly shepherd’s pie!
PREP TIME: 50 min COOK TIME: 30 min
- 1 1/2-2 lbs russet potatoes (~3-4)
- 1 stick butter
- 3 tablespoons tomato paste
- 1 tablespoon minced garlic
- 1 lb ground beef
- 1/2 sweet onion
- 3/4 cup half-and-half
- 1 packet brown gravy
- 1 cup water
- 1/4 cup grated Parmesan
- 1 can mixed vegetables (corn, peas, green beans, carrots)
- salt, pepper, rosemary, thyme, parsley
Peel the potatoes. Cut ’em up into quarters, while pretending they are the pedestrian that stood behind your car at the grocery store while you’re trying to back out and go home finally, but no, they’re oblivious and you have to rev your engine and threaten their life to get them to move… Put them in a pot of water. Bring to a boil.
Preheat the oven to 350 degrees.
Chop up the onion, using the same scenario as above, if you have yet to resolve those feelings of today’s annoyances.
*If the onion makes you cry, try wearing those goggles you bought for that chemistry class you failed in college that are stuffed in your old book bag.
Saute them in 3 tablespoons of butter. Add the minced garlic. Add the ground beef, a pinch of ground thyme, salt, pepper, and crushed rosemary. Once it is nearly cooked, add the packet of brown gravy, a cup of water, and tomato paste. Let that simmer down a bit and add the can of veggies, drained.
While your meat and veggies are simmering, drain the potatoes. They’re feeling abused after your earlier display of rage, so give them the rest of the butter and hug them with a fork over and over and over again till they’re nice and mushed. Add in half-and-half, 3 tablespoons of butter, a dash of salt, pepper, and a few dashes of parsley. Mash ’em some more.
Put the ground beef mixture in an 8 X 8 glass casserole dish. Spread the mashed potatoes over top, and rough them up with a fork so that the peaks can brown in the oven. Sprinkle Parmesan cheese over the top and it’s baking time!
Once the juices are simmering and the mashed potato peaks have browned, the dish is ready. Let it sit for 10 minutes and then dig in!
*Side note: My oven is a bitch and is about 15 degrees hotter than a regular oven. I have adjusted cooking times and degrees to what I assume a regular oven will do, but make sure to check on your dish.