Wednesday, 16 January 2013

Shepherd's Pie

With this dark month of January upon us, I love to be holed up at home in our apt, watching random comedy shows and documentaries whilst putting off various productive things like chores, errands and visits to the gym. I am pretty much sloth-like. Added to this incredible mix is my boyfriend who is game to make suppers in the evenings and is learning how to make some of our dinner meals.

Tonight, it's Shepherd's Pie we're having and although I am happy to have supper ready when I get home, I am baffeled at how little I am accomplishing. This weekend, I'll get out into the world and do stuff, I swear.

Shepherd's Pie is stick to the bones food material. So comforting and hearty and easy to make which is also code for: too much of it at regular intervals may make you put on the poundage. But, we're hibernating here, amirite? 

Step 1:

Boil several cubed potatoes (I leave the skins on) until softened and make mashed potatoes.
Mashed potatoes: Boil potatoes until softened, drain, add dashes of milk, butter, garlic, salt and pepper.

Step 2:

While the potatoes are boiling on the stove, add 1 lb or so of lean ground beef on a skillet and cook until brown with some chopped onion. (Adding some hot sauce to the mix is optional).

Step 3:

Once the mashed potatoes and ground beef are ready add the beef to a casserole dish.
Layer on top of it a small can of creamed corn (my grandmother Betty's idea).
Lastly, add the mashed potatoes on top evenly and put a bit of butter on top to brown.

Bake at 350 degrees until the top of the Shepherd's Pie is a golden brown.

Wait a few moments to cool and then serve.

A little ketchup on top is a nice touch for skids like myself.

1 comment:

  1. Ah, such a good comfort food! We love shepherd's pie too. We do it the same except I add green peppers to the meat mixture as well. (Mark loves the ketchup!)