Shepherds Pie

hI had been thinking about Shepherds Pie for a while and last night we had a meeting that started at 7 so it was the perfect opportunity to cave in to my need.  This is one of the youngest daughters favorite foods and she makes it almost exactly the same as I do except she adds cheese to the top. 

Everything cooking away on the stove (I have to figure out how not to have blurry pictures).

The cooking supervisor until he heard the camera.

Honestly Mom!  I wasn't doing anything!

The roux cooking away (also known as the cornstarch and fat).

I love this stuff!

Mmmmm.....gravy

Ready for the oven in my 70's Corning Wear casserole

Since I never seem to get a picture before we dig in...sorry

One of the things I like most about this dish is that it can be made ahead and either stored in the fridge or cooked and heated up.  We will be having left overs tonight (Michael at home and me at work).

Shepherds Pie

4 healthy sized servings

1 lb ground meat (beef or venison work nicely)

2 med carrots peeled and sliced fairly thin

½ to ¾ cup of frozen peas

4 medium white potatoes peeled and cut for boiling

½ medium onion diced

Salt and pepper

Steak sauce (if your gravy doesn't brown like mine yesterday)

1 tablespoon corn starch

2 cups water

In a medium skillet brown the meat and the onions together until meat is cooked. Place meat in a 2 quart oven safe dish reserving the fat in the pan for gravy. In a medium pot put in carrots with plenty of water, put on high medium heat until they have started to cook through than add the peas, drain and add to the meat. Cook the peas and carrots until you can easily pierce the carrots with a knife. Place the potatoes in another pan with plenty of water on a medium high heat and cook until soft. Mash the potatoes in what ever method you normally use and set aside.

Place the skillet over a medium heat and add the corn starch. If you have used venison (which has a much lower fat content) you can use 2 tablespoons of butter, just let it melt and than add the cornstarch). Let it cook for 2 minutes stirring constantly (this removes the floury taste from your gravy). Add one cup of water and continue stirring and adding water. I usually cook my gravy for at least 10 minutes stirring and adding water. If your gravy hasn't turned brown add some steak sauce (it was all I had on hand but it worked great!). Salt and pepper to taste, pour the gravy into the casserole over the meat and veggies, mix in and top with the mashed potatoes. Bake in a 350 degree oven for about a half an hour or so.