Shepherd's pie
The meat layer should taste like beef, not like a pool of butter.
Heat
Medium, then a 400°F oven
Time
About 45 minutes
Skip this
Do not add extra butter to the beef.
Unlike supermarket beef
- Unlike supermarket beef, brown the meat in a dry skillet and keep the fat.
Before you start
- A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
- Take it out 20 to 30 minutes before you cook.
Tools: Skillet, Baking dish, Oven, Instant-read thermometer.
What you need
- 1 lb ground beef
- 1 onion, chopped
- Salt
- 1 cup frozen peas
- 1 teaspoon Worcestershire sauce
- 3 cups prepared mashed potatoes
Steps
- 1
Brown the beef with onion and salt in a dry skillet on medium.
- 2
Stir in the peas and Worcestershire. Check the beef hits 160°F.
- 3
Spread the meat in a baking dish and top with the mashed potatoes.
- 4
Bake at 400°F for 20 minutes, until the top is browned.
Temperature
USDA safe temperature: 160°F. Use a thermometer. Color is not a test.
Serve it withA green salad
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb feeds 4. Use 2 packs for 8.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: Extra butter in the beef · Draining the skillet
Sources: USDA food safety