Brad’s Shepherd’s Pie

Brad McCarthy, ranch wrangler and cook at Homeplace Ranch in Calgary, Alberta, makes this favorite supper with whatever vegetables he has on hand. He serves a bowl of extra vegetables on the side, and you can’t go wrong with brown gravy on top.
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Brad McCarthy, ranch wrangler and cook at Homeplace Ranch in Calgary, Alberta, makes this favorite supper with whatever vegetables he has on hand. He serves a bowl of extra vegetables on the side, and you can’t go wrong with brown gravy on top.

INGREDIENTS

¦ 2 teaspoons vegetable oil

¦ 1 pound ground sirloin

¦ 1 medium yellow onion, diced

¦ 3 cloves garlic, minced

¦ 1 cup green or yellow beans, trimmed and cut into 1-inch lengths

¦ 2 cups peeled, sliced carrots

¦ 3 ears corn, shucked, with kernels removed

¦ Kosher salt and freshly ground black pepper

¦ 3 teaspoons dried thyme

¦ 3 teaspoons dried rosemary

¦ 3 cups mashed potatoes

INSTRUCTIONS

1. Preheat the oven to 350ºF. Heat the vegetable oil in a large skillet over medium heat and add the meat and onion.

2. Cook until the meat browns and the onion is translucent, about 5 minutes. Add the garlic, green beans, carrots, and corn; cover and cook, stirring occasionally, until the vegetables are just tender, 5 to 7 minutes. Season with salt, pepper, and herbs, and stir.

3. Remove from the heat and scoop the mixture into a 6- by 9-inch buttered casserole dish. Cover with the mashed potatoes and bake until browned at the edges, about 30 minutes. Serve with brown gravy.

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Recipes on this page are from Cooking the Cowboy Way by Grady Spears with June Naylor. Andrews McMeel Publishing, 2009 (www.andrewsmcmeel.com).

$29.99