I can’t believe it’s October already! On this Tasty Tuesday I’m featuring Shepherd’s Pie — also called Cottage pie – one of my family’s favorite meals. I have no idea where the name comes from. Maybe because back in the day mutton was used instead of beef. There are many variations of this dish, but I adapted my mother-in-law’s recipe to suit hubby’s tastes. In other words, no mushrooms or any other vegetable is used except for onion and corn.
1 1/2 lbs. lean ground beef
1 small onion, chopped
salt & pepper to taste
2 1/2 cups beef stock
2 tbsp (or more) of Bisto (a gravy thickener) mixed in a bit of cold water to make a smooth paste
1 tbsp. dried parsley
1 tsp. dried basil
1 tsp. steak spice
Make a pot of mashed potatoes. Brown ground beef and onion in skillet until beef is crumbly and onion is transparent. Add salt, pepper, herbs and steak spice and cook a few minutes, stirring. Add beef stock. When it comes to a boil, simmer a few minutes, then add Bisto (mixed in cold water). Bring to a simmer again and cook for approx. 5 minutes until thickened. Put in casserole dish. Top with a layer of frozen corn. Top with mashed potatoes. Sprinkle with paprika. Bake in 350 oven for 30 – 40 minutes until brown and bubbly.
You’re invited to stop by the following blogs for more delicious recipes:
Sinfully Delicious Oatmeal Chocolate Chip Cookies by Kimberley Troutte
Two Hours to Thinner Thighs by Selena Robins
Moon Magic by Pg Forte
Aunt Maxine’s Spiced Applesauce Cake by Renee Wildes