My personal recipe for a layered beef, carrot, pea, and potato Sheppard's Pie. I call it Borg Pie. Enjoy!
Prep Time: 30 Minutes
Cook Time: 20 Minutes
4 large potatoes, peeled and cubed
2 Tablespoons sour cream
2 tablespoons butter, divided
1/4 cup shredded cheddar cheese (Colby Jack works great too)
3 Carrots, diced
1 Tablespoon olive oil
1 onion, chopped
1 pound lean ground beef
2 Tablespoons all purpose flour
1 Tablespoon ketchup
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 can peas
1/4 teaspoon onion powder
2 cloves garlic
1 teaspoon beef granules (Wylers brand is the best)
Dash of Tabasco
salt and pepper to taste
Preparation & Cooking:
Bring one large and one small pot of salted water to a boil. Add potatoes to the large pot and carrots to the small pot. Boil carrots until tender, remove from heat and set aside. At the same time, Boil potatoes until tender, about 15 minutes, drain and mash in large mixing bowl.
Blend 1 Tablespoon butter, cheese, sour cream, and onion powder into the potatoes. Season with salt and pepper to taste, set aside.
Preheat oven to 375F.
Heat oil in a large frying pan on medium-high heat. Cook ground beef until almost brown, add onions and garlic, cook until meat is brown and onions are translucent. Drain off excess fat and return to heat. Stir in 1T butter and flour, cook for one minute, then slowly stir in the beef broth, then ketchup, Worcestershire, beef granules, carrots, Tabasco, and peas. Taste and adjust salt, pepper, and Tabasco to desired taste. Reduce heat and simmer on low for 5 minutes, stirring constantly, reduce until mixture resembles thick gravy (almost dry), remove from heat.
Add the meat/carrot/pea mixture to the bottom of a 9x9 baking dish. Spread the mashed potato mixture on top and sprinkle with paprika for color. Bake in preheated oven for 20 minutes or until potatoes are golden brown.
*Its Shepards pie if it made with lamb. Ranchers pie if made with beef.