This shepherd's pie recipe makes two pies, which can be tailored to your taste.
One of the first meals I cooked for my husband Kevin was shepherd's pie. I knew he was a meat and potatoes boy, so I knew I couldn't go wrong with the dish.I asked my friend Kim Murphy for the recipe, because to this day I still think she cooks the best shepherd's pie I have ever put in my mouth.
Fortunately for me, my first attempt at it went off without a hitch. I do have to say I'm glad Kevin didn't marry for my cooking ability (or lack thereof) because there might be some days he would go hungry.
So the other evening we made shepherd's pie, but I had to do it completely from memory because I lost the recipe Kim gave me.
Kevin got in the kitchen with me and we made it together. I can't tell you how awesome it is to be married to a man who doesn't mind being in the kitchen and cooking with me. I'm also not afraid to say that there are some dishes he can make much better than I can.
With that said, we made two shepherd's pies, which is how many the recipe makes. One had just meat, potatoes and cheese and the other had Veg-All added to the mix. We liked both equally.
I think shepherd's pie happens to be one of those dishes that can tailored to your family's taste-buds, so that everyone will eat it. The advantage to having two pies is that you can add to one pie the ingredients that you might like and leave other ingredients out of the other pie so that your children will eat it.
If you are a confident cook, feel free to try different ingredients with each dish. If not, I'd stick to the recipe.
One last thing -- we completely cheated and bought pre-made Betty Crocker mashed potatoes. But feel free to make your own and add them to the recipe.
Start to finish: 60 minutes total (25 minutes active)
1 pound lean ground beef or turkey
24 ounces of Betty Crocker mashed potatoes
Two pie crusts, thawed
One small onion, peeled and chopped
Pepper and garlic to taste
1 cup of shredded mild cheese, divided
1 tablespoon of A1 Steak Sauce
1 tablespoon of ketchup
15-ounce can of Veg-All
Saute onions for 5 minutes, add meat and cook thoroughly.
Add -1/2 meat to one pie shell and then other -1/2 to the second pie shell.
Add the Veg-All. You can either add the whole can to just one pie or divide it evenly among both pie shells.
Add mashed potatoes.
Cook for 25 minutes at 350 degrees.
Top pies with the shredded cheese and cook for 10 minutes, or until the cheese is melted all the way.
Allow the pies to cool for a few minutes before cutting to make it easier to serve.
Tip: To prevent tearing up while cutting the onion, cut the ends off of the onion, peel the onion and run it under cold water.