Showing posts from November, 2013

Deep and Delicious Shepherd's Pie

Who doesn't like Shepherd's Pie? It's a quintessential fall/winter dinner packed full of delicious beef and veggies and it's pretty obviously a favourite of mine. Better yet? It's so simple to make and neatly rounds out my Shepherd's Pie recipe set.


1 1/4 pounds of yukon gold (or similar), peeled and cubed3 cloves of garlic, roughly cut (they'll get mashed)1 pound of lean ground beef1 onion, diced2 tbsp all-purpose flour3/4 cup beef or vegetable broth3 tbsp tomato paste1 cup carrots sliced/diced1 cup button or cremini mushrooms sliced1 cup celery chopped1 cup of peas1 cup of corn1/2 cup shredded cheddar cheese (divided)3/4 cup sour creamsalt and pepper to tasteDirections:
Pre-heat oven to 375 degrees.
Place potatoes and garlic in a pot and fill with enough water to cover. Bring the pot to a boil over high heat, then reduce to a simmer on medium/low, cover, and simmer until tender (15 - 20 minutes).

While potatoes are cooking, brown the beef and o…