Shepherd’s Pie

If you know me personally, you know that my son’s middle name is Shepherd. “Shep” is his main nickname, but I call him “Shepherd Pie” all the time (poor kid). This has been a favorite meal of mine since the days when my mom made it for me and my siblings. It just hits the spot every time, particularly on rainy PNW days. Perfectly seasoned mashed potatoes on top and yummy veggies and meat nestled below. It’s the ultimate comfort food in the Robinson (my maiden name) Home. I’m so happy to share this recipe with you! Enjoy!

SHEPHERD’S PIE:

MASHED POTATOES INGREDIENTS:
- 7-8 medium sized yukon gold potatoes medium sized russet potatoes work fine, too
- 1 1/2 cup water
- salt and pepper
- 1 t garlic powder
- 3 T butter
- 1/3 - 1/2 cup heavy cream, depending on preference
SHEPHERD’S PIE INGREDIENTS:
- 1/2 large white onion, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 1 pound ground beef 80/20 is my preference
- 2 t tomato paste
- 2 T flour
- 2 t worcestershire sauce
- 1/2 cup beef stock
- 1/2 cup frozen peas
- 1/2 cup frozen white sweet corn

MASHED POTATO DIRECTIONS:
1.) Set your Instant Pot to sauté mode, to start the heating process.
2.) Start your mashed potatoes by scrubbing them clean, and removing any knots or bruises. Leave some of the peel on the potatoes.
3.) Roughly chop in 2” chunks, and drop into your Instant Pot on sauté mode.
4.) Add in 1.5 cups of water, 1 t salt, 1 t pepper, and 1 t garlic powder.
5.) Set to manual heat for 7 minutes.
6.) Quick release after they have completed cooking time, and drain excess water.
7.) Add 3 T of butter, and 1/3-1/2 cup of heavy cream. Add additional salt, pepper and garlic powder to taste. Mash using a potato masher or wooden spoon.

SHEPHERD’S PIE DIRECTIONS:
1.) Heat 1 T of oil in a skillet over medium heat. Once warm, add onion and diced carrots. Sprinkle with seasonings (salt and pepper, 1/2 t garlic powder, and 1/2 t dried thyme), and stir until onions are translucent. About 4 minutes.
2.) Add minced garlic and ground beef to pan. Crumble and cook through. Remove some of the fat leaving a tablespoon or so behind.
3.) Add 2 t tomato paste, stir and cook for 1-2 minutes. Make sure your veggies and beef are coated with the tomato paste before moving onto next step.
4.) Sprinkle on 2 T of flour and mix, coating the beef.
5.) Add 2 t worcestershire sauce and 1/2 cup beef stock, and stir to combine. I actually prefer to use a teaspoon of Better Than Bouillon and 1/2 cup of water here, to create a thicker stock. If you don’t have this, no worries. Stick to regular stock or broth.
6.) Mix in green peas and frozen corn and cook through until warmed.
7.) Taste and add additional salt and pepper if needed. If your mixture feels too thick, drizzle in a bit more stock and mix.
8.) In a pie dish or an 8x8 baking pan, layer your meat filling and cover with mashed potatoes.
9.) Bake in a 350 degree oven for 20 minutes or until potatoes begin to brown and the filling is bubbling.