Hi everyone! It’s been awhile since I’ve posted, but you’ll have to forgive me. Life with a newborn baby has definitely been a game changer. It’s been over two weeks since we welcomed baby E into our family, and I’m slowly getting back into the kitchen. I didn’t really have to cook much the first two weeks, as my parents brought food almost every day and I had some freezer meals ready in our freezer. Earlier this week, my mother-in-law came to visit and brought us some beautiful locally raised meats from the Ranch House Meat Company in Shaunavon, Saskatchewan.
The quality lean ground beef is exactly what I needed to make my shepherd’s pie recipe. I’ve made this recipe so many times I could probably do it in my sleep. With a newborn in the house, it is pretty rare that the husband and I can sit down together for a plated dinner anymore. This recipe is perfect as it can be easily dished up and eaten, no fancy plating or preparation needed. This also tastes amazing as leftovers the next day.
My husband and I like our food spicy, so I put 6 tablespoons of Frank’s Red Hot Sauce into the meat mixture. If you don’t like spicy foods, I’d recommend just putting 2 tablespoons or so, just for a little kick.
This is probably the quickest and easiest comfort food recipe that I have in my repertoire. Give it a shot and let me know what you think! This new mama is off to have a nap now while my baby naps!
P.S. Have you guys stopped by Mortise and Tenon Shop for any kitchen gear or early Christmas shopping yet? Remember to mention that you were referred by Culinary Cents to receive a 10% discount off your purchase! Check out my post here for some great holiday gift ideas from this local Regina shop!
Shepherd's PiePrint Recipe
- FOR THE MEAT MIXTURE:
- 1 lb lean ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 cups mixed frozen vegetables
- 2/3 cup beef broth
- 2-6 tbsp of Frank's Red Hot Sauce (depending on how spicy you want it!)
- 1 tbsp cornstarch
- 1 tbsp Worcestershire sauce
- salt and pepper
- FOR THE MASHED POTATO TOPPING:
- 6 large potatoes
- 4 tbsp butter
- 1/4 cup heavy cream
Peel and quarter the potatoes. Put potatoes in large pot, cover with cold water and bring to a boil on the stove.
While potatoes are boiling, make the beef mixture. Cook the beef, onions and garlic in a large skillet over medium high heat until meat is no longer pink.
Stir in paprika and thyme and cook for 1 more minute.
Add the frozen vegetables and mix well.
In a medium bowl, whisk together the beef broth, hot sauce, cornstarch and Worcestershire sauce. Add to the meat mixture. Season the meat mixture with salt an pepper. Reduce heat to medium low and let simmer so that the mixture thickens slightly.
While the meat mixture is simmering, preheat the oven to 375 degrees and prepare the mashed potatoes. Take the potatoes off the stove, drain well. Return potatoes to the pot, add butter and cream and mash well.
Assemble the shepherd's pie by spreading the meat mixture evenly over the bottom of a 9-inch baking dish or casserole dish. Top with the potato mixture. Bake at 375 degrees F for 25 minutes.
Remove from oven and top with fresh parsley before serving.