Tasty Delights: Shepherds Pie

One dish down on my goal of trying 52 new recipes in 2012! I made my first real Shepherd's pie and well it didn't turn out to be a pretty dish but it was really tasty. I think I needed a thicker layer of potatoes on top or possibly not putting it on the stove to cool without realizing I hadn't turned off that burner and it was still on simmer. That's when the potatoes lost the battle to keep everything contained. It was a nice meal on a really cold night in NC with the fire going. I made mine mostly vegetarian friendly using veggie broth and fake meat crumbles. Left out the mushrooms too because I find them creepy.

Recipe after the jump

Shepherds Pie Recipe
Serves: 8  Total Time: 1 1/2 hours

2 1/2 pounds baking potatoes cooked and mashed
salt/pepper
3/4 cup milk
2 Tbsp sour cream
8 oz ground beef
1 large onion, finely diced
1 carrot, finely diced
1 rib celery, finely diced
1 cup mushrooms, finely diced
4 cloves garlic, minced
2 Tbsp flour
2 cups beef broth
1 Tbsp Worcestershire sauce
1/2 cup cooked lentils
1 cup frozen peas, thawed

• Dice and boil potatoes until tender. Mash with milk and sour cream. Season with salt/pepper
• Prepare 1/2 cup of lentils according to package
• Warm a large skillet over med heat until hot. Add beef and cook, breaking up with a spoon, until no longer pink. About 5 minutes.
• Add onions, celery, carrots and mushrooms. Saute for 8 minutes
• Add garlic and saute 2 minutes
• Sprinkle flour on top and cook, stirring for 2 minutes
• Stir in broth, Worcestershire sauce and lentils. Bring to a boil then reduce heat to low and simmer 10 minutes.
• Preheat oven to 375 degrees.
• Lightly spray a 9x13" baking dish with cooking spray.
• Stir peas into meat mixture and season with salt/pepper. Pour into baking dish.
• Carefully spread potatoes on top of meat mixture.
• Bake for 30 minutes. If potatoes do not brown enough use broiler on high until golden. About 2 minutes. But watch carefully to keep from burning.