Shepard’s Pie (Paul’s favorite:)

My husband, Paul, is from England. He has a few favorites that I make for him. Last night I made a couple of dishes. One of them was Shepard’s Pie. Now, he is a pretty simple guy when it comes to his ingredients. So here is his favorite way that I make it:) Oh, btw, it freezes/reheats really well!

OK, HERE’S What You’ll Need:

1 pound of beef (I use ground round)

1 small onion, chopped (I didn’t have one so I used dried onions)

salt, pepper, garlic powder

button mushrooms (about 4 oz sliced up)

brown gravy mix (follow directions)

Mashed potatoes - I used about 1 1/2 pounds and used a lot of butter;)

Butter – we use Kerry Gold Irish butter. It’s soooooo good

Preheat oven to 375(f)

HERE’S What You Do:

Into the skillet - Ground Round (1 pound)

Season - salt, pepper, garlic powder, dried minced onion

Start your mashed taters - place in water with salt - boil (2lb)

Start your mashed taters - place in water with salt - boil (1 1/2lb)

Brown your meat

Get your baking dish ready - These are Paul's favorite for this dish;)

Cover the bottom of your baking dish(es) generously with beef

You can use either fresh or a small (drained can) of mushrooms.

**Ok this is where you can add other assorted veggies if you would like. Paul used to like corn in his but he’s kinda gone off it. Other veggies you common – corn and little green peas. But my Englishman is simple:)**

Place sliced mushrooms on top of beef

Make your brown gravy - We use Bisto

Gravvvyyy

Pour your gravy over the beef and mushrooms

Going back to the potatoes - drain

Trick to great mashed potatoes is the butter - Kerry Gold!

add butter (c'mon be generous;) and mash

add butter (LOTS of butter:) and mash

Potatoes on top - trail your fork to make ridges (they get crunchy:)

Bake until it bubbles around the sides (about 35 minutes). If it’s not brown enough on top, run it under the broiler until you get your desired color.