I think it's pretty safe to say this Shepherd's pie is Jay's favourite meal I make. Anytime I even attempt to have him help me with a meal plan for the week or ask for a dinner suggestion, he just smiles at me. The truth is this Shepherd's pie is truly delicious but it's not my favourite meal, for a couple reasons. Reason #1, making this recipe involves peeling potatoes, which I strongly dislike. Probably my least favourite cooking task. #2, It requires shredding cheese probably my third least favourite cooking task. We'll address my second least favourite cooking task another time. And I know...I know you can buy pre-shredded cheese, but I also have a moral issue with buying it because shredding cheese isn't difficult, I just don't like doing it. I usually have a quick "suck it up and just shred it yourself" conversation with myself while staring at the pre-shredded cheeses in the grocery store. And reason #3, I'm a big flavour person. Don't get me wrong this Shepherd's pie has tons of flavour but I mean sweet and salty, or spicy or sour, this has neither. But what it does have is it's for sure a comfort meal, even for me and it's perfect on a cold day because it's warming. Anyway sorry back to the pie...and another thing...why is it called pie? Is it pie?
Okay I lied we aren't at the making of the "pie" yet but quick story time. I have named this "Not your Nanny's Shepherd's Pie" for my son. My 13 year old son LOVES my Shepherd's pie, but he claims he loves his Nanny's Shepherd's pie a tad better. His Nanny is actually a great cook, but I think I may have her edged out on this one, just between us...but my son is a loyal grandson and I can respect that.
Okay lets get the worst part over and done with. Peel, dice and wash 5-6 Russet potatoes. I did 5 and I had a couple that seemed to be on steroid's or something of that nature, and I even ended up with a little left over mashed potatoes. If your potatoes are small go for 6, if not probably 5 will be plenty. Bring a large pot of water to a boil and add the potatoes. Let them boil away until they're easily broken with a fork.
While your potatoes are cooking grab a large pan and add 1lb, give or take, of ground beef and season well with salt & pepper and add about 10 dashes Worcestershire sauce. Brown the beef breaking up while cooking. Once the beef is cooked through strain out the fat and return the beef to the pan. Add 2 cans of Cream of Mushroom Soup....okay lets pump the brakes a second. I know what you're thinking...it's delicious I promise. But if you're not a fan of canned soups you still have options. I found a recipe from tastesbetterfromscratch.com to make your own cream of anything soup you can find that recipe here, or you can make the Mushroom Soup recipe I posted recently and add an additional amount of flour to it to thicken more and use that, I will leave that recipe here. Once you have have added your soup of choice season with 1 1/2 tbsp Italiano seasoning, 1 1/2 tsp of both onion powder and garlic powder. Taste and adjust seasonings. Turn this to low and let simmer until you're ready to use it.
Shred your cheese (1 1/2 cup cheddar) if you need to at this point. Once your potatoes are done, strain them and leave the potatoes in the strainer. Set the burner to low then add 2 tbsp butter and let melt. Add 1/4 cup heavy cream (whipping cream) and 1/4 cups of milk to the pot. You can also use 1/2 cup of half and half if you want instead of the milk and cream. Let the cream and milk warm in the pot then add the potatoes back in. Mash the potatoes until smooth. Add about 1/2 cup of your cheese and mix, add salt & pepper to taste.
Preheat your broiler. Grab a baking pan (I used an 8"x 8") but you can use whatever you have, put the beef in a layer on the bottom. Add 1 can or (approx 1 1/2 cup frozen corn) on top of the meat. Add your potatoes on top and gently smooth out. Grab a fork and make ridges in the top of your potatoes. Add the remaining cheese. Place under the broiler until the cheese is bubbly and the tops of the exposed mashed potatoes start to get golden brown. Let it cool for a couple minutes at least before cutting it. Enjoy!
- Ingredients:
- 5-6 Large Russet potatoes - peeled & cut into equal(ish) sized cubes
- 1 lb. Ground beef
- 10 Dashes Worcestershire sauce
- 2 cans of Cream of Mushroom Soup (see blog post for other suggestions)
- 1 1/2 tbsp Italiano seasoning
- 1 1/2 tsp of each onion powder & garlic powder
- Salt & pepper
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 cup milk
- 1-1 1/2 cup cheddar cheese - shredded
- 1 can of corn (or approximately 1.5 cups of frozen)
Method:
- In large pot fill with water about 1/2 way and bring to a boil.
- Peel, wash and dice 5-6 Russet potatoes and add to the boiling water.
- In a large pan add ground beef, seasoned with salt, pepper and Worcestershire sauce. Brown and drain the fat.
- Return the browned ground beef to the pan and add the 2 cans of cream of mushroom soup, italiano seasoning, onion powder, garlic powder and season to taste with salt and pepper.
- Once your potatoes are fork tender, drain them and leave them in the strainer.
- Leave your empty potato pot on low and add the butter let melt then add heavy cream and milk let warm for a moment. Add the potatoes back in and mash, and season with salt & pepper to taste. Try to get a smooth mash. Stir in a handful of the cheese (but save most of it for the top)
- Set oven to Broiler
- In an 8x8" casserole dish add the beef mixture on the bottom, smooth the top, then add your corn in a layer on top of the beef then add your mashed potatoes. Gently smooth them out over the corn.
- Run a fork over the top of your potatoes to create pattern in them. Top with your remaining cheese and place under the broiler for a few minutes, until the cheese gets melted and bubbly and any exposed raised pieces of mash potatoes turn a golden brown.
- Let cool for at least a few minutes before cutting or it will be difficult to get nice pieces out. But it all tastes the same really so go ahead dig in whenever you want!
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Okay lets get the worst part over and done with. Peel, dice and wash 5-6 Russet potatoes. I did 5 and I had a couple that seemed to be on steroid's or something of that nature, and I even ended up with a little left over mashed potatoes. If your potatoes are small go for 6, if not probably 5 will be plenty. Bring a large pot of water to a boil and add the potatoes. Let them boil away until they're easily broken with a fork.
While your potatoes are cooking grab a large pan and add 1lb, give or take, of ground beef and season well with salt & pepper and add about 10 dashes Worcestershire sauce. Brown the beef breaking up while cooking. Once the beef is cooked through strain out the fat and return the beef to the pan. Add 2 cans of Cream of Mushroom Soup....okay lets pump the brakes a second. I know what you're thinking...it's delicious I promise. But if you're not a fan of canned soups you still have options. I found a recipe from tastesbetterfromscratch.com to make your own cream of anything soup you can find that recipe here, or you can make the Mushroom Soup recipe I posted recently and add an additional amount of flour to it to thicken more and use that, I will leave that recipe here. Once you have have added your soup of choice season with 1 1/2 tbsp Italiano seasoning, 1 1/2 tsp of both onion powder and garlic powder. Taste and adjust seasonings. Turn this to low and let simmer until you're ready to use it. 
Shred your cheese (1 1/2 cup cheddar) if you need to at this point. Once your potatoes are done, strain them and leave the potatoes in the strainer. Set the burner to low then add 2 tbsp butter and let melt. Add 1/4 cup heavy cream (whipping cream) and 1/4 cups of milk to the pot. You can also use 1/2 cup of half and half if you want instead of the milk and cream. Let the cream and milk warm in the pot then add the potatoes back in. Mash the potatoes until smooth. Add about 1/2 cup of your cheese and mix, add salt & pepper to taste.
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