1. In large skillet, sauté onion and garlic until fragrant (about 2 minutes) and add beef. Brown meat until it is fully cooked.
2. Add mushrooms and other vegetables and stir to combine.
3. Crush beef bouillon on top of the mixture and then sprinkle ¼ cup of flour on top of that and stir to ensure the flour and bouillon are evenly distributed.
4. Add 1 cup of water, Worcestershire Sauce, and seasonings. Cook until the sauce begins to thicken, approximately 5-10 minutes, adjusting seasonings to taste. NOTE: If you don’t happen to have a ginormous Rosemary bush in your front yard, feel free to come steal a few sprigs off of mine. I assure you I will not miss it.
5. While the mixture is cooking, get your pie crust and roll it out to desired shape and thickness.
6. OPTIONAL: Crack an egg into a dish and whisk briefly, then brush the inside of the pie crust with the egg to prevent the crust from getting soggy.
7. Pour meat and veg mixture into your prepared crust.
8. Top with your mashed potatoes then place in 400° oven and cook for 20ish minutes. At this point, everything but the pie crust is cooked so you’re really just looking to heat the potatoes through and get a nice brown color to your crust.
9. Remove from oven and allow the pie to sit for just a few minutes before you slice into it. Then, dish it up and enjoy!
The Home Grown Mom’s Shepherd Pie
1 lb. ground beef
2 ½ – 3 cups mashed potatoes
1 onion, diced
1 tbsp. garlic
¼ cup mushrooms, diced
1 cup vegetables of your choice (I always use carrots and peas and typically throw in whatever else is laying around and sounds good. Feel free to beef up the vegetables per your tastes – there’s no wrong combination here! Also, I have been known to use frozen veggies – scandal!)
1 cube beef bouillon
¼ cup flour
1 tbsp. Worcestershire Sauce
1 cup water
3 sprigs fresh rosemary or 1 tbsp. dried
½ tsp. pepper
½ tsp. thyme
salt to taste