This Shepherds pie recipe is a must have if your home is filled with hungry teenage boys. I cook this dish twice every month. Since I make the Killer Shepherds Pie Recipe often, leftovers are short-lived. Does it make you smile to see the young men of your household grab a second helping a dig in with a grin?
It sure does for me.
This great meal is easily made with little culinary knowledge and in under an hour. It will feed 6 adults.
Let’s get to it.
For the “Killer Shepherds Pie Recipe: It’s Not as Difficult as You Think,” Ingredients.
- 3 pounds 80/20 Ground Beef
- 1 med sized onion
- 2 fresh Garlic Cloves
- 1 t dried Majorim
- 1t dried Basil
- 1/2 pound Sweet Cream Butter
- A can Creamed Corn
- 1 can Sweet White Corn
- 1 T Taco Seasoning
- 1 T Extra Virgin Olive Oil
- 1 C French’s Fried Onions
For the Mashed Potato:
- 3 pounds Russet or Yukon Gold Potato
- 1/4 pound Cream Cheese
- 2 Cups Whole Milk
- 1/4 pound Sweet Cream Butter
Prep it up!
I start by washing and soaking the potatoes in lukewarm water. If you like the skin on your mashed potato, this step is imperative. I usually keep a fresh toothbrush lying around the kitchen to really scrub as much dirt off of those bad boys as I can. You may choose to have really smooth and creamy mashed potato by peeling the skins off. If skins are not your thing it’s okay. As a result, peeling your potatoes will take all the dirt off, but also takes a good amount of the natural nutrients with it.
After the potatoes are cleaned or peeled, cut each of them in half. Place them into a 4 Qt pot and cover with warm water. Add a Teaspoon of Kosher Salt, therefore, speeding up the boiling process, while also getting some flavor soaked into the potatoes. Boil on Med-High until the potatoes are soft to the touch with a fork. Usually about 20 minutes or so depending on your cooking equipment.
While the potatoes are bathing, get that 80/20 Ground Beef working.
Start with a Tablespoon of EVOO in your favorite stock pot or large sauté pan. Add 1/2 of the stick of butter and leave the other half out at room temp to soften.
Turn heat on low.
Grab your onion and “rough dice” to about 1/8 inch. The butter ought to be melted by now.
Slide the onions into the pan and turn the heat up to medium. Add the teaspoon of dried Basil & teaspoon of Majorium with a pinch of S&P.
Return to the cutting board and grab your 2 cloves of fresh Garlic. Peel the Cloves and cut off the squared end. Take the blade of your knife horizontally, and with the palm of your hand, crush the Garlic Cloves one at a time. Dice the Garlic as small as possible. I always use this method instead of a food processor at home out of habit. Also, there is a Compound in Garlic called Allicin, which is only released by crushing the Garlic and is extremely healthy for you.
Add the Garlic to the Pan and Santee the onions for about five minutes, and when they begin to turn color or translucent they are ready.
Turn Heat up to Med-High and begin adding the Ground Beef. After all the beef is incorporated, pinch a bit of S&P over the top and stir frequently as the beef cooks until completely browned.
Drain the Beef and return to pan. Add 1 C Water and the 1 Tablespoon of Taco Seasoning. Cook on Med heat for about 5 minutes.
While the meat is finishing whip up the mashed potato.
Place the 1/4 pound of Cream Cheese and the 1/4 pound of butter, (both softened to room temp) into a mixing bowl. Drain the potatoes well and add in. Mix on low until fully incorporated. Most of all slowly add the 2 Cups of Milk while the mixer is still running. Add a pinch of S&P and turn the mixer up on high. Whip potatoes for 2 minutes or until smooth.
Now build the pie.
Take an 8×11 baking or Casserole dish and place the cooked burger mixture inside.
Open the cans of Cream Corn and Sweet White Corn and dump on top of the burger. Spread the corn out evenly across the top.
Take a rubber spatula and generously spread the mashed potato over the top from the middle of the pan out to the corners.
Grab the half stick of butter and cut into little 1/8 inch pieces. Drop a piece of butter on the top of the dish in rows of threes across the top of the mashed.
Bake in a 400 degree preheated oven for 25 minutes.
Furthermore, do you like your mashed potatoes a little crisper on top?
Brown with your oven’s broiler on the low setting for 4 minutes just before serving!
Once the desired color is achieved, take the pie out and set to rest atop the oven for a couple of minutes. Food will be extremely hot, so let it cool for at least 5 minutes before serving. Take your French’s Crispy Fried Onions and sprinkle over the top.
How about you?
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