If you follow The Fancy Napkins on Instagram, you know that a few weeks ago I decided I wanted to try my hand at Shepherds Pie. Why? Honestly, because I had carrots in my fridge and corn and peas in the freezer and I LOVE mashed potatoes. I took a peek at a couple of different recipes online, and at those that were sent to me on Instagram from followers and it seemed as though all I really needed was ground beef, some veggies and mashed potatoes. So away I went!
I personalized this Shepherds Pie recipe using Montreal Steak Spice.. selfishly.. because if there’s something I love just as much as mashed potatoes, it is Montreal Steak Spice.
Anywho, this Shepherds Pie recipe is pretty straight to the point. I use a cast iron pan so there is one less dish to deal with but if you don’t have a pan you can also throw in the oven, no sweat! Just transfer the mixture into a casserole dish and put your potatoes on top.
One last thing! Seeing as Christmas is on it’s way and I am sure you’re all busy trying to plan out a menu, I recommend you try The Fancy Napkins’ (take a deep breath cause this is a long one) Mustard Dill Baby Potatoes with Bacon and Brussels Sprouts.
The Fancy Napkins Shepherds Pie
Ingredients
Mashed Potatoes
- 3-4 potatoes
- 1 tablespoon butter
- 1/4 cup milk or heavy cream, table cream, sour cream, plain greek yogurt.... you get the picture
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
Meat Filling
- Approx 1 lb ground beef
- Salt and pepper to season
- 1/2 yellow onion
- 1-2 medium sized carrots
- 3 tablespoons flour
- 1/2 cup water
- 2 teaspoons Montreal Steak Spice
- 1 cup fresh frozen OR canned corn
- 1 cup fresh frozen OR canned peas
Instructions
- Turn water on to boil in a medium pot
- Peel 3-4 potatoes, chop them into about 1 inch cubes then them to the pot
- Preheat oven to 400 degrees F
- Season ground beef with salt and pepper, brown in a frying pan on medium heat
- Dice 1/2 yellow onion and add to beef as it browns
- Dice carrots until you have about 1 cup and add to beef and onion mixture
- Cover frying pan with lid for about 5 minutes
- Uncover and add 3 tablespoons flour and 1/2 cup water. Stir well to incorporate
- Add 2 teaspoons Montreal Steak Spice and stir
- Add 1 cup each corn and peas, mix well and leave on medium-low while you do the potatoes
- Check if potatoes are cooked by piercing with a fork. Drain and return to pot
- Add 1 tablespoon butter, 1/4 cup milk, 1/2 teaspoon garlic salt, 1/ teaspoon seasoning salt to the potatoes and mash until smooth
- If you are using a cast iron pan, top the meat filling with the potatoes. If not, transfer the meat filling to an oven safe dish and top with potatoes
- Bake for about 10 minutes or until potatoes turn a little golden brown. Broiling will brown the potatoes quicker but don't leave them unsupervised.. broil can burn quickly!
