This one dish wonder originates in Bonnie ol' England. Borne out of the need to use leftovers in the 1800's (no refrigeration system yet) and not to waste anything, leftover lambs meat and old potatoes found a home. Since then, dozens of variations have sprung from the need to use leftover meat and potatoes; and have hence called themselves Shepherd's pie.
My recipe uses only one leftover-mashed potatoes; and since we never eat lamb, we use beef instead.
Hope your family enjoys this simple Sunday dish as much as we do.
1 lb ground beef
1 cup diced onions
1 stalk of celery, diced
1 large carrot, diced
1 garlic clove, minced
1 cup of English peas
1/4 cup beef broth
1 Tbsp balsamic vinegar
Salt and Pepper to taste
1 tsp Thyme, dried
Leftover mashed potatoes
1 cup sharp Cheddar cheese
2 Tbsp Flax seed mill or breadcrumbs
-->Brown meat in a cast iron skillet on medium heat; remove from heat and drain meat.
-->Return to heat, add vegetables with S&P and thyme, let sit for 5 minutes, until the vegetables start to get soft.
-->Mix the balsamic vinegar and beef broth together, slowly add Tbsp at a time to the beef mixture. When you pour the last of the broth mix in, bring to a boil and let rest for 5 minutes.**
-->Preheat oven to 350*, remove skillet from heat and let rest for a minute.
-->Layer flax seed (breadcrumbs), cheese, mashed potatoes, flax seed (breadcrumbs), and cheese.
-->Place skillet in oven and bake for 30-45 minutes.
-->Remove from oven and let rest for 15 before serving.
-->Plate and serve with your favorite bread. Happy Eating!!
**Don't be alarmed if the meat mixture looks a little wet, baking this dish in a cast iron skillet requires the mixture to be more wet than usual. The reason being, the cast iron hold heat better and longer. It also cooks at a different rate than a ceramic casserole dish would. If your meat mixture isn't wet enough when placed in the oven, the meat will be dried out when you pull it out of the oven.