Rocking Bar H Shepherd’s Pie

The history of Shepherd’s Pie easily resonates with cooks of today. In the late 1700s & early 1800s, Irish housewives were looking for frugal ways to put their leftovers to good use; especially in a way that their husbands & children would love. The results were delicious, & the Shepherd’s Pie was born!  Today, this recipe serves the same purpose…a hearty & inexpensive meal that everyone will love.

FILLING

• 2 pounds ground beef
• 1 sweet onion, chopped
• 6 cups chopped vegetables (I use 2 celery stalks, 3 large carrots, 1 head of broccoli, & enough cauliflower to make up the rest)
• 1/4 cup (half a cube) butter
• 1 teaspoon salt
• 1/4-1/2 teaspoon pepper
• Optional, but worth it: 2 cloves garlic, minced; 2 T. finely diced fresh herbs (I use oregano, sage, & thyme); 2 t. Musket Powder
• 2 t. Worcestershire sauce
• 1/2 cup beef or chicken broth
• 1 can cream of mushroom or cream of chicken soup

Melt butter on stovetop in large Dutch oven (I use a 6-3/4 quart size, but smaller works fine, too!); cook onion & chopped vegetables until tender over medium heat for 10 minutes (I cook the carrots alone for 3 minutes, and add remaining vegetables for 7 minutes). Add ground beef, garlic, & diced herbs; continue cooking until beef is browned. Add salt, pepper, Musket Powder, broth, and soup. Cook, uncovered, over medium-low heat for 10-15 minutes. Add more broth if mixture becomes too dry.

MASHED POTATOES FOR TOP

• 3-1/2 to 4 pounds yellow or Yukon Gold potatoes (10-11 medium-sized potatoes)
• 1/2 cup butter (1 cube)
• 4 oz. cream cheese
• 1/2 to 3/4 cup milk, half & half, or heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 to 2 teaspoons seasoning salt or Musket Powder

Peel & quarter potatoes while vegetables for the filling are cooking. Boil them in salted water until tender, about 20 minutes. Drain & add butter & cream cheese. Let sit, covered, about 5 minutes so butter melts & cream cheese softens. Mash, then add milk & continue mashing until smooth. Add seasoning. Spoon over filling & spread evenly. Bake at 400 until bubbling around edges, about 30 minutes. Serves 8+.

Variations: Replace some of ground beef with wild game, lamb, or pork; drain fat if needed. Substitute different vegetables according to your taste…so many possibilities! If not adding fresh herbs, add 1 teaspoon to 1 tablespoon Italian seasoning or dried herbs. Replace this mashed potato recipe with your own. Cut recipe in half if you’re not feeding a crowd (however, the leftovers are SO good). Use a deep dish 9X13 pan instead of a Dutch oven, or 2 smaller baking dishes (this recipe is just a bit too big for a regular 9X13, unless you love cleaning your oven).

Now take this recipe…give it a try…and then create your own! One of the most rewarding things about spending time in the kitchen serving others is coming up with something that is unique to you and that your whole family enjoys!