Shepherd’s Pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

Step 2

Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the carrots and cook until tender, about 6 to 10 minutes.

Step 3

Add corn toward the end of the cooking of the carrots, or after the meat starts to cook, as they take very little cooking time.

Step 4

Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan. Cook until no longer pink. Season with salt and pepper.

Step 5

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Step 6

Mash the cooked potatoes: When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

Step 7

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, and vegetables in an even layer in a large baking dish.

Step 8

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned.

Step 9

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.