Shepherd's Pie

This is a yummy tummy warming meal.  I love the Worcestershire sauce in this.  It adds a little extra flavor.  This is one of Daddy's favorite things.  He just loves it!  In fact, when I make it, we never have leftovers!

Technically, Shepherd's Pie is made with ground lamb.  Hence, "shepherd".  I think this is actually termed Cottage Pie, but whatever. 

Just make it and eat it. 

You won't be disappointed.  

Shepherds' Pie
1 lb ground beef
1 can green beans
1 carrots chopped
1 pouch of instant potatoes or 3- 4 big potatoes, boiled and mashed
1 stick butter, plus 2 Tablespoons
2 Tablespoons flour
1/2-1 cup beef broth
1 Tablespoon Worcestershire sauce
salt and pepper

Brown the ground beef, drain and add chopped carrots and 2 Tablespoons of butter.

Sprinkle 2 Tablespoons of flour tossing to coat vegetables.

Stir in beef broth...

and Worcestershire sauce.  Season with salt and pepper.

Spread mixture into the bottom of the prepared casserole dish. 

Drain green beans and layer them over the beef mixture. 

Follow the directions on the instant potatoes or if you are using real potatoes, mash them with the remaining stick of butter.  Season with salt and pepper and spread over the green beans. 

Using the back of a fork, create swirls in the potatoes.  Bake at 350 degrees F for 30 minutes. 

If the potatoes aren't browning enough, just broil the dish in the last few minutes.

This freezes really well too.  Make sure you double wrap it in tin foil and plastic wrap.  You can thaw in the fridge overnight or bake from frozen for 1-1/2 hours.

So yummy!