shepherd’s pie

time for another recipe. i guess this isn’t a true recipe, because i don’t really have measurements to share…err, time for another segment of “cooking with rachel”.

 a couple weeks ago it seems now, we had some leftover roast meat. we weren’t sure what to do with it…so we decided to try something new—shepherd’s pie.

 both of us had never made one before, but we thought “what the heck”. so, we gathered all the ingredients, and used our shredded meat to make a wonderful version of shepherd’s pie. for the recipe, we basically looked over a couple recipes to get a general idea of ingredients, ratios, and what we needed to do. for the most part, it is fairly fool-proof, i mean, veggies and meat in gravy, topped with mashed potatoes and baked. but, it is time-consuming. i made this on a sunday, since we knew it would take awhile and thankfully, it turned out so great!

 first, i sautéed carrots and onion in some butter and oil. after the veggies were softened, i added frozen corn, peas, and beef broth to simmer. we used thyme, rosemary, salt, pepper, and garlic powder as our seasonings. since the meat was already cooked, i only had to add it to warm through and allow the flavors to meld together.

 while this was happening, i had several potatoes boiling to mash. after they were cooked, i drained them and using a hand mixer, whipped them, combining butter, cream, shredded cheese, salt and pepper.

 the gravy at first was a little thin, so adding a cornstarch and water mixture really helped it to become more of a gravy consistency and less of a broth consistency. after my beef/veggie gravy was complete, i spooned it all into a 9 x 13 pan and then topped with the mashed potatoes. thrown into the oven for 30 minutes, and our dinner was done!

we love the one-pot meals or meals that mean we have fewer side dishes. it makes for less cleanup and so often makes much more food. we love those leftovers!

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