Shepherd’s Pie

Hey there in today’s feature we’ll discuss Shepherd’s Pie.

-First we have to prep the mashed potato topping. Start by adding salt to water and boil potatoes 16-18 mins, until tender. Drain and return to pot add butter, milk, cheddar cheese, garlic powder, salt, and pepper. Get your muscles out and mash all these ingredients together. Set aside.

-Next, heat olive oil in a cast-iron skillet (or other ovenproof skillet) over medium-high heat. Add onion and carrots, and sauté until tender. Add ground beef and stir well to cook evenly until browned.

-Stir in garlic, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper and stir until combined. Add flour and stir well until fully combined with the beef mixture. Add peas and beef broth. Reduce the heat to medium and let it simmer until thickened, stirring occasionally.

-Assembling Shepherd’s Pie start by preheating oven to 400F.

-Use a spatula to spread the beef mixture into an even layer on the same skillet. Dollop potatoes across top meat mixture, spread evenly.

-Bake in oven for 25-30 minutes until the top turns golden brown. Let cool for 15 minutes before serving. Guess what, it’s eatin time!!

I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

For the mashed potato topping:

*   2 lb. medium russet potatoes, peeled and quartered
*   ¼ cup unsalted butter
*   ⅓ cup milk
*   ½ cup cheddar cheese, shredded
*   ½ teaspoon garlic powder
*   ½ teaspoon salt (or to taste)
*   ¼ teaspoon ground black pepper (or to taste)

For the beef mixture:

*   2 tablespoons olive oil
*   1 large yellow onion, diced
*   3 medium carrots, diced
*   1 lb. ground beef
*   1 tablespoon garlic, minced
*   1 tablespoon Worcestershire sauce
*   1 teaspoon Italian seasoning
*   1 teaspoon paprika
*   ½ teaspoon salt (or to taste)
*   ½ teaspoon ground black pepper (or to taste)
*   2 tablespoons all-purpose flour
*   1 cup peas, frozen
*   1 cup beef broth