Shepherd’s Pie is such classic comfort food. It’s hearty, warm and flavorful. On a chilly day it’s like a beacon of cozy. There are many variations, and really you can layer on any vegetables you want. As far as I’m concerned there is really no wrong way… But if you know how to boil potatoes and want it easy, here you go!
As organic as possible:
1 Tbsp olive oil
1 cup onion, diced (1 small onion)
2 lbs ground beef (we like 90/10 lean)
10 crackers, crushed (saltine style or butter)
2 1/2 tsp salt (divided)
1 tsp black pepper (divided)
2-3 Tbsp season salt
2 cans creamed corn
3 lbs potatoes red skin potatoes, washed, halved and quartered to boiling size (2″ or so). If you use another potato, no worries, just peel first.
1 cup heavy cream
1 stick butter (1/2 cup)
1/2 cup milk (give or take)
Preheat the oven to 350°. In a large pot cover potatoes with water and start boiling, cook until fork tender. In the meantime in a large skillet, warm oil on medium heat. When runny and hot add onion and let cook a minute or two. Add beef, 1 tsp salt and 1/2 tsp pepper. (Side note: I’m a big fan of seasoning meat initially as it cooks, and again later… it’s tradition.) Cook until browned, drain and add season salt and crackers, toss around until evenly distributed. Taste for seasoning! It’s got to be good enough to eat on its own, salt and pepper as necessary. Then spoon meat mixture evenly on the bottom of a 13 x 9 casserole dish. Next cover meat mixture with creamed corn. (Another side note: if you are not a fan of creamed corn, don’t worry, it won’t taste like creamed corn.) Set aside.
Check potatoes for tenderness and drain when ready. Add butter and cream, mash. Add milk as necessary until desired (slightly spreadable) consistency. Add remaining salt and pepper. Taste! Season as needed to taste delicious on their own. Then layer on top of corn and meat mixture, spread evenly. If you’d like sprinkle lightly with a little of the season salt for color. Bake for 35 minutes, until potatoes just start to brown and dish is heated through. Serve lovingly.
This is one of my family’s fave meals, less corn since one has allergies…
A classic;) Peas or mushrooms are good with cream of mushroom soup!
Looks good, and it definitely looks like something Chad would love! I’ll have to try this for dinner one night:)
Meat and potatoes;)
I love the creamed corn yumm , very nice
Thanks Lynn:) It just adds a little extra something.
That sounds so yumm!
Love Shepherd’s Pie…looks yummy 🙂
Thanks Marisa:)
Ok…this loks gorgeous! I am not even hungry and I want some! haha!
??
I have made Shepard pie many times since my family is from Ireland/England and I have never tried the cream corn which sounds lovely! I have also never used salted crackers. What is the purpose of these?
In the past I have just done it like a stew with gravy and ground beef (cottage pie) with the potatoes on top.
I can’t wait to try your recipe!!!
Oh veggies usually include carrots, onions, celery, and whatever else I have. I also seem to cook everything with fresh garlic.
We are huge fans of garlic too! I haven’t used it in shepherd’s pie before… maybe granulated garlic in seasoning the beef. I’ll have to try it!
Good Question! I find that the crackers help absorb some of the liquid from the creamed corn, it really gives the beef more flavor when baked together.
Enjoyed this recipe, and Like the title;)) I’ll share it in pin it, and my blog, here; thanks.
Thanks Deb! ?
you are most welcome;) I’m just browsing around; and when I find a fantastic recipe, I like to try later, I usually reblogg them. By the way, Its nice Meeting you;
Thanks, you too! Can’t wait to check out your blog! Thanks for stopping by:)
Reblogged this on The Home of Mammadebbs, Domain Page.