Lately, my work schedule has been crazy and it has been hard to fit chores, working out, and friends into my after work hours. And when I can fit it in, I just don’t want to. I usually want to veg out on the couch with some mindless tv or a quick mystery novel. Since I’m pretty much useless after work these days, I’ve gotten into the habit of making a nice big meal on Sundays, so that the hubby and I have leftovers for lunch or even dinner during the week. In summer months, we usually grill, but it’s harder during the winter. We end up with a lot of pasta, meatloaf, and other warm cozy meals. Shepherd’s pie recently earned itself a spot in our winter dinner rotation.
I came up with this recipe after some trial and error. I’ve never found a recipe out there that I loved completely. Some recipes called for ingredients that I didn’t normally have on hand. Others just didn’t appeal to me for one reason or another. The one I came up with uses ingredients I almost always have on hand. The filling is just a little bit thick, with most of the flavor coming from the Worcestershire sauce.
I like this recipe because it’s pretty forgiving. I use ground beef or turkey, depending on what I have on hand or what’s on sale. I might use more veggies to bulk up the mixture or simply change up the veggies I include (such as the extra carrots and no peas pictured above) depending on what’s in the fridge or in season. Even the mashed potatoes – sometimes I use leftovers, sometimes I make them from scratch with a little cheddar cheese thrown in for some extra flavor. Have fun with it – it’s hard to mess up!
By Books n’ Cooks
Yields 8 servings
- 2 Tbs. canola oil
- 2 lbs. lean ground beef or turkey
- 2-3 carrots, peeled & diced
- 1 onion, diced
- 1 Tbs. minced garlic
- 3/4 c. water or beef broth (1 c. for a slightly more liquidy consistency)
- 3 Tbs. flour
- 2 Tbs. tomato paste
- 4 Tbs. Worcestershire sauce
- Black pepper
- Kosher salt
- 1 c. frozen peas
- 3 large potatoes, peeled and cubed into 1-inch pieces
- 1/3 c. sour cream
- 1/3 c. milk
- 1/2 c. cheddar (optional, for cheddar mashed potatoes)
- Preheat oven to 400F.
- In a large skillet or oven-proof skillet over medium heat, heat oil. Add ground beef/turkey, carrots, onion, and garlic. Cook, breaking up chunks of ground beef with a wooden spoon, until meat is browned and vegetables are softened.
- Meanwhile, boil the potatoes until soft. Drain and put back into pot with sour cream and milk. Mash to desired consistency, adding more sour cream/milk if desired. Season with salt, pepper, and cheddar cheese. Set aside.
- When the beef is browned and the veggies are soft, add water, flour, tomato paste, and Worcestershire sauce. Season with a little salt and pepper. Stir in peas. Allow to simmer another 5 minutes, until slightly thickened.
- Pour into a 9×13 oven-safe dish and top with mashed potatoes. Bake for 15 minutes until heated throughout.