Shepherds Pie is a great way to use up those Sunday dinner left-overs of veggies, gravy, and mashed potatoes, but you can also make it from scratch!For gravy:
1/4 cup (1/2 cube) real butter
1/4 cup flour
1 can beef broth
1 tsp. beef bullion
salt & pepper to taste
3-4 cups mashed potatoes
1 lb. ground beef
2 cups frozen peas & carrots mixture, rinsed and drained
1 cup frozen corn, rinsed and drained
1 can mushrooms, drained (or fresh) --optional
1 cup grated cheese to top, optional
Make the mashed potatoes, as desired.
In large frying pan, brown ground beef plenty.
For gravy: (You need about 2 cups of gravy, if you are using left-overs!) In medium saucepan, melt butter. Add flour and make a roux. Whisk for about two minutes over medium heat. Slowly add beef broth, whisking to make smooth. Add bullion to taste. When gravy is acceptable, stir it into ground beef. Add peas & carrots, corn, and mushrooms.
Spread meat mixture in the bottom of a greased casserole dish.
Cover with mashed potatoes.
Bake in 350 degree oven until hot throughout, 20-30 min. During last 10 min, add grated cheese to melt, if desired.
