EASY SHEPARD'S PIE

 Sunday dinner perhaps? 

I love Spring, but "springing ahead" is stealing an hour from my weekend!

That means I need a hearty but fairly easy recipe for Sunday dinner. The family loves this one. Pure comfort food! Enjoy!

 Easy Shepherd’s Pie Recipe

• 3-4 large potatoes, peeled and quartered
• 8 Tablespoons (1 stick) butter
• 1 medium onion, chopped (about 1 1/2 cups)
• 1 cup frozen peas and corn, thawed
• 1/2 cup fresh mushrooms, quartered
• 1/2 lb ground round beef
•  1/2 lb ground turkey
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice
• 3/4 cup Shredded Colby-Jack cheese

Preheat the oven to 400°F. Place the peeled and quartered potatoes in medium sized pot and cover with cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.
While the potatoes are cooking, add the ground beef, ground turkey and onion to a large skillet and cook until no longer pink, pushing meat to the top of pan. Keep the heat on medium. Melt 4 tablespoons of the butter in the pan and add the peas/carrots mix and the mushrooms, cook about 10 minutes.

 Add the beef broth, Worcestershire and seasoning of your choice. I like this Morton's seasoning blend and add about a teaspoon, and a little salt and pepper. Cook the mixture until broth just starts to evaporate.

When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash and season with salt and pepper to taste.

Spread the meat and vegetable mixture in an even layer in a large baking dish (3qt). Spread the mashed potatoes over the top of the ground. Place in oven and bake for 20 minutes.Pull out of oven and add the shredded Colby-Jack cheese. Bake another 10 minutes. Let stand about 10 minutes before serving.

I served it with crescent rolls and a small spinach salad.

xoxo

 

“...no one is born a great cook, one learns by doing.”
― Julia Child