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Since this recipe is made with beef rather than lamb, it’s technically not shepard’s pie–it’s cottage pie.  But beyond the name and the technicality of what meat it’s made with, the concept is the same.  This version is simplified so it doesn’t take all day to make but is still very flavorful and satisfying.


1 pound ground beef
1/2 onion, chopped
1 Tablespoon Worcestershire sauce
1/2 cup beef broth
2 cups frozen veggies (try corn, peas, carrots, etc or combination)
4 medium sized potatoes
1/2 cup sour cream
1/4 cup milk
2 Tablespoons butter
Salt and pepper to taste

Preheat oven to 400F.  Brown ground beef.  Drain excess fat and add onion.  Season with salt and pepper to taste along with Worcestershire sauce.  Place in the bottom of a 9 x 9 pan and pour beef broth over the top.  Cover with frozen veggies.


While beef is browning, peel, wash and chop potatoes.  Boil until tender.  Drain water and mash potatoes with butter, milk, sour cream and salt and pepper to taste.  Spread mashed potatoes over the beef and veggies (rough them up with a fork to get some of the peaks to bake to a golden brown).  Bake for about 30 minutes or until heated thoroughly.  Serve hot!

Serve with 30 minute dinner rolls or quick pan cornbread.

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