I need to shout-out here to my sister Jenny, who makes the best shepherd’s pie ever and was the inspiration for me making this in the heat of summer. I guess I also need to shout-out to her Irish husband John, who makes her cook it. Anyway, this meal is awesome. Of course cheese is a staple for Shepherd’s Pie, but honestly, I don’t miss it. I do sprinkle it on my husband’s plate and put under the broiler, though. He is getting too skinny.
- 1/2 lb ground beef
- frozen bag of peas, corn and carrots (or whatever you’d like)
- one onion
- flour (*Rice flour or cornstarch may be substituted)
- chicken broth or rice milk
- allergy-friendly mashed potatoes, recipe here. (Ingredients are 2 lb potatoes, chicken broth or rice milk, olive oil).
- Worchestire Sauce
- A1 Steak Sauce
Prepare mashed potatoes and set aside. Keep in mind you will want the mashed potatoes fairly runny, but not too much. Saute ground beef and chopped onion with ground pepper. When it is still pink but almost done, add to the pan a few good glugs of Worchestire Sauce and A1 sauce. Stir in. Then make a hole in the center of the pan and sprinkle 2T of flour. Mix well. Add 1/2 c of chicken broth or rice milk and let simmer until the sauce is thick. Taste and adjust seasonings. When you like the taste, add the bag of frozen vegetables and cook until they are heated through. Pour this mixture into a casserole dish. Top with your mashed potatoes. Then drizzle olive oil over the potatoes. Cook at 350 for about 30 minutes or until bubbly.