Shepherd's Pie Recipe

Long time no see blog world. I've been really busy for the past...6 months...but I thought I'd share a nice little recipe I cooked earlier today.

Easy Shepherd's Pie

3 large potatoes

2 large carrots

1 large white onion

8 ounces frozen peas

12 ounces (3 large handfuls) shredded cheddar cheese

1 pound ground beef

1 cup beef stock

1 tablespoon butter

some olive oil

a few garlic cloves

salt and pepper

1) Start boiling water in a large pot. While you wait for the water to boil, peel and cube the potatoes and set them aside. Clean and peel the carrots, then chop them up. You'll mash the carrots later, so make sure the carrots aren't cut too thick.

2) Place the potatoes in the boiling (salted) water for about 15 minutes. In the meantime, cut up your onion into small cubes. Take a small bit (about a tablespoon) of the cubed onion and chop it very finely, you will add this to the potatoes later. Mince the garlic and place aside with the finely chopped onion and butter.

3) Get a skillet, put a light amount of olive oil in, and set on high. While that's heating, fetch the potatoes. Don't pour out your hot water, because you're going to boil your carrots for 15 minutes now. While your oil is heating and carrots are boiling, place potatoes in a separate bowl, and add the butter, fine onion, and minced garlic. Mash it all up, then add 4 ounces (a handful) of cheese, mix again, and set aside. There is no reason to add milk to the potatoes.

4) Once the oil is hot, add onion and saute until clear (~7 minutes on medium high/high). Start preheating your oven to 375 degrees. Once onions are clear and soft, add the ground beef and cook until brown.

5) Around this time, your carrots should be done. Drain the carrots and lightly mash them. Add the carrots to the onion-beef mix along with your cup of beef stock. Get the stock to boil, then simmer for 5 minutes or so. This is a great time to wash a few of your pans if you don't want to do it later.

6) After simmering, add the frozen peas for about a minute. They cook very quickly.

7) Now you have a beef-carrot-pea-onion mixture. Transfer it into a large casserole dish. Add another 4 ounces of cheese (a large handful) to the top of the mix. Ladle the mashed potatoes on top of the casserole. It's a bit tough to do but you have a ton of potatoes to work with.

8) Once your potatoes are on top, take the handle of a spoon or fork and cut slits into the top of the potatoes so steam can escape. If you don't do this, your pie will explode during baking.

9) Your oven should be preheated now. Place the casserole in the oven for 20-25 minutes, checking to see that its a bit golden on top. Take it out, add the remaining cheese to the top, and return to the oven for another 5 minutes or so.

10) Take your pie out. It should be slightly golden-brown on top with melted cheese. Eat.