Shepherd's Pie

Shepherd's pie is the quintessential comfort food.  It's a complete meal all in one dish: meat, potato, vegetables, and gravy!

On that "gravy" note, check out Oscar Peterson playing "Gravy Waltz."

SHEPHERD’S PIE 

¼ cup onion, chopped

2 ribs of celery         

1 carrot, sliced

½ cup red pepper

4 large potatoes, cubed

1½ cups water reserved from boiling potatoes

½ block cheddar cheese, grated

¼ cup Parmesan cheese

1 beef bouillon cube

1 pound lean ground sirloin

1 tablespoon flour

¼ teaspoon basil

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

¼ teaspoon Worcestershire sauce

1 tablespoon ketchup

1. Chop onion, dice celery, carrot and red pepper.  Set aside.
2. Wash and dice potatoes—leaving skins on.  Place in large pot, cover with water.  Bring to boil over medium heat and simmer for 10-15 minutes or until potatoes are almost done.  
3. Reserve 2 cups water from boiling potatoes.  Drain potatoes.  Place potatoes in a large bowl.  While still hot, mash or whip with electric mixer.  Add grated cheddar cheese and Parmesan cheese.  Mix together.  Do not over whip.  Set aside.
4. Using reserved potato water, combine it with beef bouillon cube and set aside. 
5. Brown ground sirloin in large frying pan over medium heat. 
6. Add onion, celery, carrot and red pepper.  Stir together.
7. Sprinkle flour over meat and vegetables.  Toss to coat them with flour.
8. Add basil, black pepper, and red pepper flakes.  Stir together.
9. Over medium heat, put pan of meat mixture then immediately add bouillon mixture.
10. Add Worcestershire sauce and ketchup to pan of meat mixture.  Stir to mix thoroughly.
11. Cover and simmer until vegetables are slightly softened.
12. Pour meat mixture in a 8x11-inch glass baking dish.  Spoon the whipped potatoes onto the mixture making a covering of dollops.  They can touch.
13. Bake at 450 degrees for 15 minutes or until the tops of the potatoes are slightly crisp.