A hectic, early morning taking my daughter to her horse show, cooking and grocery shopping, culminated in saying a quick goodbye to my husband who was leaving for a conference for the week. I was in need of quiet, calm time and couldn’t think of anything more wonderful than sitting out on the back deck after the requested Shepherds Pie dinner that evening, relaxing and reading with my kids while sipping a glass of wine.
1 onion, chopped
500 grams ground beef
2 tablespoons flour
2 tablespoons ketchup
3/4 cup beef stock
3 potatoes chopped
1 tablespoon butter
1 tablespoon finely chopped onion
1/2 cup grated sharp cheddar
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned, stirring constantly. Stir in flour and cook for 1 minute. Add ketchup and stock. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside. Cook potatoes in boiling, salted water until tender. Drain and heat for a few minutes to dry off excess moisture, shaking the pan frequently. Mash potato, add butter, onion and half of the cheese, mixing until smooth and creamy. Season with salt and pepper to taste. Put ground beef mixture into a pie dish. Top with potato mixture, Sprinkle with remaining cheese. Bake at 375F for 20 minutes or until golden and heated through.
Recipe adapted from the Edmonds Cookery Book, 1992