Ground Beef Shepherd's Pie

Neil will be the first to tell you that real Shepherd's Pie is not made with beef. He will ask if you have ever seen shepherds herding cattle? But Lamb Shepherd's Pie is harder to find these days. We had a fabulous version at Baker St. Station in Guelph last summer. It was so good we went back 2 weeks in a row and ordered the same thing. But alas, it is no longer on the menu. They tell us it may show up as a special now and then.

Still have some good things on the menu, a little out there with some of the choices, but there should be something for everyone.  http://bakerstreetstation.ca/

But back to our Ground Beef Shepherd's Pie. One of those great comfort food meals that is easy to enjoy.

RECIPE

Serves 4. Oven temp. 375 degrees

Dice one medium carrot, and very finely dice 1/2 an onion. Brown 2 lbs. ground beef in fry pan. Add about 3 tablespoons of garlic powder (lots), or to suit your taste. While beef is still slightly pink, drain it and set it aside. Dissolve 2 beef Bovril cubes in 1-1/2 cups of water. Put the ground beef back in, add diced onions and carrots, and 1/4 cup of frozen peas. Simmer until liquid is nearly gone.

Cut 5 large white potatoes into cubes, and boil. After potatoes are cooked, and drained add 1/4 cup of milk, and salt, pepper and mash until medium texture.

Put the beef mixture into 1 large shallow casserole dish (10-12") and top with the potatoes.

Bake for 30 to 35 minutes, uncovered, until potatoes are golden.

I recommend making this dish for 2, and then you have great leftovers for lunch!