Pi Day Special – Shepherd’s Pie

3/14, that most special of days! For those who aren’t quite as nerdy, it’s Pi Day, celebrating π, that mathematical constant usually used for calculating areas and volumes of circles – 3.1415926535… Okay, fine, it’s basically just an excuse to celebrate pies in all shapes and forms! So in honor of this day, I’m crashing Jessie’s blog to share a recipe that I prepared myself for Pi Day!

Since we are in the middle of Winter Storm Stella (STELLLLAAAA!) here in New York, I thought rather than a sweet or dessert pie I’d prefer something a little more hearty, to get me revved up for all the snow removal we would be doing later on. Shepherd’s pie, with its fluffy mashed potatoes atop savory ground beef filling, was the perfect solution.

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Shepherd’s Pie

Adapted from allrecipes

Ingredients

  • 4 large potatoes, cubed and peeled
  • 1 tablespoon butter (alright… I used 1.5, cuz more butter makes mashed potatoes so good!)
  • 1/4 cup shredded cheese (I used provolone, which I had on hand)
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 cups frozen mixed vegetables (peas, corn, carrots, beans mix)
  • 1 lb lean ground beef
  • 2 tablespoons flour
  • 1 tablespoon ketchup
  • 1 cup beef broth
  • Melted butter to brush on top of mashed potatoes

Directions

  1. Bring a pot of salted water to boil and add the potatoes. Cook until tender and easily pierced by fork, around 15 minutes. Drain in colander and mash in large bowl with butter and shredded cheese until smooth. Season with salt and pepper and set aside.
  2. Heat oil in a large frying pan. Add onion and cook until starting to turn transparent, around 3 minutes. Add celery and continue cooking for 3 more minutes. Add mixed vegetables and cook 5 more minutes. I cooked until the water from the frozen vegetables had evaporated. Set aside vegetables and clean pan.
  3. Preheat oven to 375 degrees F. In the clean frying pan, add a small amount of oil. Add ground beef and brown, around 8-10 minutes. Drain of excess fat and reintroduce the vegetable mixture. Stir in flour and cook for 1 minute.
  4. Add ketchup and beef broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
  5. Spread the ground beef mixture in an even layer in a 2 quart casserole dish. Top with mashed potatoes and spread in an even layer. Brush melted butter on top of mashed potatoes.
  6. Bake in the preheated oven for 20 minutes. If the potatoes aren’t golden brown, you can put them under the broiler for 5 minutes or until they are browned, I like to watch it to make sure it doesn’t get burnt!
  7. Enjoy the delicious fruits of your labor! I hope you enjoyed this recipe, and if you would like to visit my blog please feel free (shameless plug over).
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a messy plate of shepherd’s pie, living life on the edge… of the table.

~Peggy

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