No-Sheep Cheap Shepherd’s Pie

Since the theme of this blog is surviving and many of us will have to be tightening our belts this year (Social Security recipients did not get a cost of living raise again for the second year in a row), I thought it would be appropriate to include some recipes for tasty, inexpensive meals.  I fixed this easy Shepherds Pie last night and it was soooo good!  Let me say right now that I am not the world’s greatest cook, so tasty and easy are the operative words here.

My Easy Shepherd’s Pie

2 lbs of lean ground beef

1 cup diced onion      

1 cup diced carrots (I like the little packages of baby carrots, sliced)

1 can of julienne sliced green beans, drained

1 ½ cups of fresh or frozen corn

2 cloves of minced garlic (I use the minced garlic that comes in a jar…works fine)

Salt & pepper to taste

½ tsp of nutmeg (this is an important ingredient. It really brings out the flavor)

1 tsp of celery seed (optional)

8 oz of beef broth

2 tablespoons of butter mixed with 2 tablespoons of flour

2 lbs of potatoes, cooked and mashed

Crumble up the ground beef and brown it in a large frying pan.  Add the onions, carrots, green beans, garlic, salt & pepper and nutmeg and celery seed.

(Save out the corn for now) Lower the heat and cook for about 10 minutes.  Add the beef broth and bring to a boil.  Stir in the butter/flour mixture to thicken.  Pour into a large shallow baking dish and set aside to cool while you fix the mashed potatoes.

Sprinkle the corn over the meat mixture then top with the hot mashed potatoes.  Spread the potatoes evenly and brush the top with butter.

Bake at 325 F for 35 to 40 minutes.

This isn’t a traditional shepherd’s pie but it is good.   

Since this is really a one dish meal, you don’t need to serve much with it.  Maybe a salad, or some sliced tomatoes.  Don’t be afraid to experiment with this recipe.  You could substitute a cup of chopped celery or frozen peas for the green beans for example.