serves 4 - 6
- 2 pounds of potatoes
- 4 tablespoons of butter
- 1/3 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground pepper
- 1 and 1/2 pounds of ground beef
- 1 jar of beef gravy (12 ounces)
Preheat Oven to 400 degrees.
Wash and peel the potatoes. Cut into chunks. Put into a medium sauce pan and cover with water. Bring the water to a boil, then turn down to simmer. Simmer for 20 minutes or until tender. Drain. Mash with milk, 3 Tablespoons of the butter (save the remaining 1 Tablespoon to dot on the top of the Shepherd’s Pie) and salt and pepper. (For creamier mashed potatoes, add a bit more milk.)
Brown the beef in a frying pan. Drain off excess fat. Stir in gravy.
Spread meat mixture over bottom of 2 quart baking dish.
Top with mashed potatoes. Fluff the top of the potatoes with a fork. Dot with remaining 1 Tablespoon of butter
Bake for 30 minutes or until golden. (You can put the Shepherd’s Pie under the broiler for the last few minutes to brown the top. Be sure to use a broiler safe baking pan.)