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!
