Camp Recipe: Shepherds Pie
The weather has gotten cooler and now is the time of year for warm, homey, comfort food. Nothing could be more perfect for December than Shepherd’s Pie - heaps of mashed potatoes and savory beef and topped with melted cheese and gravy. YUM!
It’ll stick to your ribs and warm you from the inside. Try it out!
Shepherd’s Pie
Ingredients: (Serves 4)
Mashed Potatoes
- 3 lbs potatoes, washed and quartered
- 1/2 cup butter
- 1/2 cup sour cream
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1/4 cup half and half
- salt and pepper to taste
Gravy
- 3 beef boullion cubes
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups water
Toppings
- 2 lbs ground beef, browned and drained
- 8 oz sharp cheddar cheese, grated
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Mashed Potatoes: We like to use yukon gold or red potatoes but any potato will do. We also leave the skins on. Wash the potatoes and cut them in smaller pieces, round potatoes in half and bigger ones in thirds or fourths. Place them in a large pot of water and boil until they are tender. Strain the water of and add the butter and sour cream to the pot and mash the potatoes. Add the spices and the Half and Half until you get the consistency you like.
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Make the Gravy: Dissolve the bouillon cubes in the water. If you are using beef base, add it to the water until you get a good flavor. Melt the butter in the pan that you used to brown the hamburger. As it melts, use it to deglaze the pan. Add the flour and stir to make your roux. The longer you cook the roux the darker your gravy will be, but don’t burn it. Add your beef base and water to the roux and stir, heating until thick.
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Assembly: Place the Mashed Potatoes on a large Platter and make an indent down the middle. Place the hamburger meat inside the indentation. Cover with cheese and gravy and serve with green peas.
Have Leftovers?
Shepherd’s Pie Soup: Mix all your leftovers together and store in the fridge. The next day put it in a pot on the stove, Add milk until you get a thick soup consistency and heat slowly.