Shephard’s pie is one of my go-to weeknight meals during the winter. It’s classic comfort food and easy to get on the table quickly!
1 pound of ground beef (I think technically shephard’s pie is made with ground lamb and ground beef is called cottage pie…but used any ground meat you want)
Onion (minced or fresh chopped)
Salt and pepper to taste
3 small russet potatoes
Either a packet of brown gravy mix and water directed on package OR 3/4 C beef broth and 2T corn starch
1 can of cut green beans
*To spice it up, add green chile to the meat while cooking!
Heat oven to 350. Brown hamburger meat in skillet adding about 1 clove garlic, onion, 4 shakes Worcestershire sauce, and salt and pepper.
While meat is cooking, boil potatoes until soft. Add milk, butter, garlic, and salt and mash. Set aside.
After meat is brown, you need to add gravy. You can either add in the gravy mix packet and follow directions on water, or you can make your own gravy. To make your own, add about 1/2C beef broth to the browned meat. Let that cook for a couple minutes and make a slurry with the cornstarch and 1/4C beef broth. Add to skillet. Stir until it thickens. If it’s too thick–add more broth.
Place meat mixture in the bottom of a baking dish. Add can of green beans (drained) on top. Then place mashed potatoes on top of green beans. Top with shredded cheese.
Bake for about 20-30 minutes until cheese is melted and edges start to bubble.