Ok, so I guess it doesn’t really look like pie…more like an avalanche of beef. I thought it would hold up a little better, but don’t let that discourage you! This is another Rachael Ray recipe and it is delicious!
I know if my mom is reading this she is scoffing at the fact that I made a Shepherd’s Pie, another recipe that I had never tried before until a few months ago because my husband requested it. There were a few things that I omitted from the recipe, like onions, peas, and carrots, because I am really picky…but I think next time I made this I’ll serve it with a side of carrots. This is a really great dish since we usually have leftovers and it reheats very easily for lunch the next day or another dinner.
– 2 Russet potatoes, peeled and cubed
**You can also use 1 packet from boxed instant potatoes. I use this if I am feeling super lazy***
– 2 tablespoons sour cream
– Salt and freshly ground black pepper
– 1 tablespoon EVOO 1 turn of the pan
– 1 pound ground beef
– 2 tablespoons butter
– 2 tablespoons flour
– 1 cup beef stock or beef broth
– 2 teaspoons Worcestershire
-1 can kernel corn
– 1/2 cup shredded cheddar cheese
1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Mash until smooth and stir in the sour cream and 1 tablespoon of butter. *As stated in the ingredients, you can substitute one packet of instant boxed mashed potatoes for these. It depends on how busy/tired I am from work.
2. While potatoes boil, cook corn on stove top, about 5-6 minutes.
3. Preheat a large skillet over medium high heat. Add EVOO to pan with ground beef. Season meat with salt and pepper. Brown until no longer pink. In a separate pot, combine the beef stock and Worcestershire sauce. Simmer to thicken gravy. If still too watery, slowly whisk in corn starch to thicken.
4. Once thickened, add gravy to meat and vegetables. Stir in corn.
5.Preheat broiler to high. Fill a small rectangular casserole dish or a pie dish with meat and corn mixture. Spoon potatoes over meat evenly. Top potatoes with cheddar cheese and broil until potatoes and cheese are evenly browned.
Adapted from: Rachael Ray