Dinner is ready! Come and get it..........This is Maine's comfort food at its best. Shepard's pie is easy to make and everyone will enjoy this meal. For me it's the meal you don't want to end, or for the bowl to be empty. Serve this meal in a soup bowl and eat with a soup spoon. Sit on the couch and watch TV.
Growing up mother goose (my mother) would make Shepard's pie. She was a wonderful cook, I don't have many of her recipes, most of her cooking and baking was in her head.
I had to go on a search, I searched high and low, wrote down a few ingredients from one blog and something else from another and what I came up with is this. I can't give credit because I was bad and didn't keep track of where it all came from.
I made it a few times to get it to what we both agreed on. Their are so many different recipes for Shepard's pie. Some add green beans, or carrots some start with lamb but this is what my mother made for us growing up. I think I am hungry.
In your fry pan or black cast iron deep sided pan add:
1 pound of ground chuck
1 chopped onion, medium size
cook this until no longer pink, drain the fat and set this aside
Add to the spider pan:
1 can (15 ounce) can of beef broth
1/4 cup of flour
1 tsp Worcestershire sauce
1 tsp season salt
salt and pepper
1/2 tsp garlic powder
2 TBSP of ketchup
whisk this together and continue to cook over med low heat until thick. Add the drained chuck and onion. Mix. Spread this mixture even in the spider.
Spread over the beef mixture:
1 (15 ounce) can cream style corn
1 (15 ounce) can of whole kernel corn
peel, and quarter them and boil till done.
Drain, add some butter, sour cream (good size scoop) handful of shredded cheddar cheese, and some warm milk and beat till no lumps. Just add a little at a time cause you can always add more.
Spread this like frosting a cake on top of the corn, sprinkle with paparika and bake at 350 degrees for about 20 minutes til bubbly.
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