Mum’s Shepherd’s Pie

From the kitchen of Sharon Y. Cobb

When we visited New Zealand in 2005, Robert’s mum, the late Jean Ward, wrote out her recipe for this and I modified by adding mixed vegetables. It’s easy and yummy!

2 tablespoons Olive OilShepherd'sPie
1 Large Onion, chopped
1 ½ pounds Ground Beef (lean)
1 Carrot, peeled and grated
1 ½ cups Mixed Vegetables, thawed
½ Cup Guinness (you may use water, but tastes better with Guinness)
1 tsp. Salt
1 tsp. Kitchen Bouquet or other browning sauce
1 tsp. Worcestershire Sauce
1 tsp. Wondra or all-purpose flour
3 Medium Idaho Potatoes, peeled, cut, and boiled until done
¼ cup Milk
2 tablespoons Butter
½ tsp. Salt
1/4 tsp. White Pepper
4 oz. Sharp Cheddar Cheese

Preheat oven to 300 degrees. Serves 4.

1. Heat olive oil in large sauté pan. Saute onions until transparent.

2. Add beef and sauté until browned.

3. Add grated carrot, mixed vegetables and Guinness. Cook on medium for 5 minutes.

4. Add salt, Kitchen Bouquet and Worcestershire Sauce, mixing well. Add Wondra OR flour and mix in to thicken sauce. Take beef mixture off heat.

5. Mash the potatoes with milk, butter and salt.

6. Put meat and vegetable mixture in a glass pie dish. Spread mashed potatoes on top. Make hash marks with a fork. Sprinkle on cheese and then paprika.

Bake for 1 hour at 300 degrees. Let cool 5 minutes before serving.