Shepperd’s Pot Pie

By Darlene Weeks

Shepperd’s Pot Pie.  I have to credit my Husband for coming up with this idea. He has a lot of ideas.  Some umm, let’s just are Ideas.  But this one is a winner for dinner. Those creamy slightly roasted mashed potatoes on top of a medley of Beef, Peas, Carrots, and seasonings. And on top of a flakey Pie Crust.  I mean come on.  This was a no-brainer.  It really was brilliant.

Ingredients:

• 1-11” deep dish pre-baked pie crust (optional)
• For beef and vegetable layer:
• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup red bell pepper
• 1 cup frozen corn, thawed or fresh corn
• 1 cup frozen peas, thawed
• 1 cup carrot, diced
• 2 teaspoons fresh thyme leaves
• 2 teaspoons minced garlic
• 2 Tablespoons ketchup 
• 1 Tablespoon Worcestershire sauce 
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup beef stock 
• 1/2 cup sour cream
• Topping:
• 4 cups mashed potatoes, about 4 medium potatoes (prepared with milk and butter)
• 1 cup shredded cheddar cheese

Directions:

1. In a large skillet, cook the beef, onion,garlic, carrot and bell pepper over medium heat until meat is no longer pink, drain. (Use a paper towel to soak up liquid.
2. Add butter and melt. Sprinkle flour over meat mixture and mix well. Continue cooking for 2 minutes.  
3. Add the beef stock and fresh thyme and cook for 1 minute.
4. Add the corn, peas, ketchup and Worcestershire. Simmer for 5 minutes.  Stir in sour cream and heat through. Remove from heat
5. Mix cheddar cheese with prepared mashed potatoes.
6. Heat oven to 425F
7. Spoon meat mixture into pre baked pie shell(optional)or an 8 X 8 baking dish. Top with mashed potatoes. If using a pie crust cover the edge with a pie ring or aluminum foil. 
8. Bake until mashed potatoes are a little crispy on top(about 15 minutes). Let sit for 10 minutes before serving.  Enjoy