Tuesday, September 18, 2012

Recipe: Shepherd's Pie

Good Tuesday morning! 
Fall is definitely in the air, and with the earlier sunsets and cooling temperatures, here to stay. As cooler weather arrives, I like to start making comfort food--food that wraps you in a warm hug from the inside. My fall menu is full of soups, stews, homemade bread, stick-to-your-ribs meals. Last night I made shepherd's pie, a dish that is versatile (by adding YOUR favorite veggies or meat), simple, and filling. And one that my little one eats with gusto! I also like how well the leftovers reheat in the microwave. 
I adapted this recipe from Gooseberry Patch's Farmhouse Kitchen cookbook. **If you do not have a Gooseberry Patch cookbook, I HIGHLY recommend them. They are full of simple, easy to make, scrumptious recipes. One of my favorite cookbooks is Homestyle in a Hurry, which is great for when I did not plan ahead for my meals, and I usually have everything on hand. 
For this recipe, I am going to share it just as I make it. I do not like to dirty more dishes than necessary, so I like to mix the ingredients in one dish.

Shepherd's Pie 
Serves 4 (in my house, it serves more like 6-8 for our portion sizes) 
Preheat oven to 350, once potatoes are boiling.

1 onion, diced 
1 to 2 T. oil 
1 lb. ground beef 
(1) 10 3/4 oz. can cream of mushroom soup 
11 oz. can corn (I use the Mexican blend, with peppers and onion mixed in) 
2 T. each chopped red and yellow pepper 
4 potatoes (I used russet), peeled* and cubed 
*I do not peel my potatoes for mashing; we call them "dirty potatoes" in my family! 
1/4 C. milk 
2 to 3 T. butter, cubed 
Salt and pepper to taste (I only use pepper; I do not like to add salt to many dishes.) 
1 tsp. dill weed (optional) 
3/4 C. shredded Cheddar or Colby Jack cheese 

In a skillet over medium heat, saute onion in oil. Add the ground beef and cook until no longer pink; drain. In an 8x8 dish, mix beef, soup, and corn. Even out in dish. After your potatoes have boiled until tender, about 10 minutes, drain. Add milk, butter, salt, pepper, and dill weed. Mash potatoes to desired consistency and spread over beef mixture. Bake, covered, at 350 for 30 minutes. Sprinkle with cheese and bake uncovered another 5 minutes, or until cheese is melted. 

Enjoy! Try this out on a chilly fall evening when you want to warm up from the inside out. 

~Emily H.