Vs Moms Version Of Shepherds Pie Recipes

MOM'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
• To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
• Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

...VS. MOM'S VERSION OF SHEPHERD'S PIE

Steps:

• Boil the potatoes until cooked through.
• Save 1 cup of the potato water.
• Drain potatoes and mash or rice them.
• Add the butter and stir until the butter is melted.
• Add enough water to make the potatoes smooth and fluffy.
• In a frying pan, brown the beef; drain.
• Return the meat to the pan and add both cans of corn, cooking over medium heat until cooked through.
• Pour the beef mixture into a 1.5 qt casserole dish.
• Smooth the mixture using a rubber spatula.
• Spoon the potatoes over the beef mixture.
• Smooth over with a rubber spatula.
• Sprinkle salt and pepper over the top, to taste.
• Bake in a 400 F oven until heated through, about 30 minutes, then turn on the broiler and remove the casserole just as the potatoes start to brown.

MY VERSION OF SHEPHERD'S PIE......

Steps:

• Combine the herbs and grind in a mortar (If you don't have a mortar and pestle, sort of crush them into your palm with your thumb, but be careful with the rosemary, it's pointy!).
• Boil potatoes until cooked through.
• Drain; mash or rice the potatoes.
• Add the butter and stir until the butter has melted.
• Add the heavy/sour cream.
• Stir until the potatoes are very smooth.
• In a frying pan, heat the bacon fat until hot but not smoking.
• Add the carrot, onion, and celery, stirring occasionally, until the carrots are tender.
• Add the ground beef and cook over medium heat, breaking up the meat as it cooks, until browned.
• Skim off all the fat but reserve any juices.
• Sprinkle the flour over the beef and cook, stirring, until the flour has dissolved.
• Add the beef stock, peas (I use the whole can, you may want to use less), rosemary and thyme, and a pinch each of the cloves and nutmeg.
• Simmer, stirring occasionally, until the sauce has thickened.
• Turn the meat mixture into a 1 1/2 qt casserole, and even the mixture out with a rubber spatula.
• Gently spoon the potatoes over the top and smooth with a rubber spatula, using gentle sweeping motions.
• Sprinkle a little heavy cream over the top and bake in a 400 degree F oven for about 1/2 hour to heat through.
• The cream should brown over the potatoes.
• Serve warm.