The Cookbook

Shepherd's Pie (Quick and Easy)

This is a variation of traditional shepherd's pie that is sure to please any
meat and potatoes fan. The ground beef has a natural rich mushroom gravy and the potatoes are loaded with cheese.

INGREDIENTS:
1 pound ground chuck beef
8 ounces mushrooms, chopped
1/2 cup chopped onion
2 large cloves garlic, pressed or finely minced
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tablespoon Worcestershire sauce
1 Tablespoon flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup frozen peas, unthawed
2 cups shredded hash brown potatoes (frozen or deli-packed), packed
1/8 cup chopped chives (or finely sliced green onions with tops)
2 cups finely-shredded cheddar cheese or cheese blend, divided use
1 teaspoon kosher salt
1/4 cup mayonnaise
Sweet Hungarian paprika

PREPARATION:
Preheat oven to 375 F.

Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large
heavy skillet.

Sauté, breaking up ground beef, until the juices have almost evaporated.

Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef
broth, stirring to combine, then heavy cream. Simmer until gravy thickens.
Pour into glass baking dish. Let cool slightly, then sprinkle green peas
evenly on top of beef.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

4 to 6 servings.

Ric