Shepherd’s Pie From Scratch Like Mom’s

Like many of my dishes, this shepherd’s pie is one from my childhood. I changed it a little to make it completely from scratch, but it’s still pretty easy and takes about 30 minutes to prep.

Preheat the oven to 350 and grease a 9 X 13 pan. Or, make half of the recipe and prepare an 8 X 8 pan.

Peel, chop, and boil for 15 minutes, or until tender. Or, cook in the Instant Pot for 6 minutes at high pressure, then quick release:

3 lbs. potatoes (about 8 medium potatoes)

Drain and mash the potatoes with all of the following:

4 T. butter

1 c. sour cream

1 t. salt

1/2 t. pepper

1/2 t. garlic powder

For the bottom layer, cook until browned:

1 lb. ground beef (I use 85/15.)

1 onion, chopped

When the meat is done cooking, sprinkle over it:

1/2 c. flour

Add all of the following and stir until the sauce thickens:

2 c. beef broth

1 c. milk

1 T. Worcestershire sauce

1 t. salt

1/2 t. pepper

Remove the meat and sauce from the heat and pour it into the pan, topping with

2 cans corn, drained

the mashed potatoes

Bake at 350 for about 30 minutes, or until potatoes are golden and you see the sauce bubbling. Optional: Top with Cheddar cheese in the last 5 minutes of baking. Shepherd’s pie really is comfort food and its finest!