3 large baking potatoes
1 medium onion, diced
1½ cups carrots, sliced
1 can of Whole Kernel Corn
1½ lbs ground round beef
1 pouch of Brown Gravy (like McCormick’s)
½ cup butter
½ cup milk
Salt and pepper
Peel and cut the potatoes into 1½ inch pieces. Transfer potatoes to a pot and fill at least 1 inch above the potatoes with cold water, add salt to the water. On high heat, cover the pot and bring water and potatoes to a boil. Reduce the heat to let the water simmer until potatoes are tender. Drain the water, leaving the potatoes in the pot.
In the pot, add half the butter and the milk. Using a hand mixer or potato masher, blend the milk and butter into potatoes until smooth and creamy. Add more milk and/or butter if needed. Season with salt and pepper to taste. Set aside.
In a large pan, cook beef and onions on medium-high heat, until the beef is no longer pink. Add brown gravy mixture and ½ cup of water, bring to a simmer for 2-4 minutes. If mixture is too thick, add more water. Set aside
You can steam carrots 3 different ways:
Microwave: Place carrots and 2 tbsp of water in a microwave safe dish. Cover with a plate or lid and microwave on high for about 3 minutes. Carrots should be tender and not crunchy. If carrots are still hard, place them back in the microwave in 30 second intervals until desired doneness. Drain the liquid, mix 1 tbsp of butter, season with salt and pepper. Set aside.
Using a double boiler: Add water to the lower part of the double boiler, add the basket section and bring to a boil. Add the carrots and let steam with the lid on for 5 minutes. Transfer carrots to a bowl, add 1 tbsp of butter, season with salt and pepper. Set aside.
Using a steaming basket: Put the steaming basket in a pot and fill with some water, making sure the water stops just below the steaming basket. Bring the water to a boil. Add the carrots and let the carrots steam with the lid on for about 5 minutes. Carefully remove the steaming basket and transfer carrots to a bowl. Add 1 tbsp of butter, season with salt and pepper. Set aside.
Rinse the corn in a strainer under cold water. Set aside.
Start the layering process by putting the beef mixture in a roasting dish. Add the corn, then the carrots. Finish with the mashed potato payer. Sprinkle with some paprika on top of the potatoes.
Shepherd’s pie can be pre-made for up to 24 hours before baking or can be frozen.
Pre-heat oven at 400°F. Cook shepherd’s pie for 30 minutes, or until browned and bubbling. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
If cooking from frozen, it should take about 60 minutes 400°F oven to be heated through. The pie could also be removed from the freezer the night before and placed in the fridge to thaw, and then placed in a pre-heated oven until heated through.