Winter is a time for comfort foods that require the warm oven and hearty ingredients. This recipe is a subtle riff on a shepherd's pie, with beef, hence the herdsman. It's the kind of meal you can make a big pan of and feed the family for a few days using the best seasonal foods at hand.
Ingredients
- 4 lbs ground beef
- 3 large russet or 6 yukon gold potatoes
- 1 diced yellow onion
- 2 cloves garlic, minced
- 1/2 cup milk
- 1 cup shredded Irish or sharp cheddar
- 1 cup diced carrots
- 2 cups green cabbage sliced into 1 inch pieces
- 6 tbs butter
- Salt
- Pepper
Recipe
Get your oven preheated to 350 degrees. Boil a pot with salted water for your potatoes. Once the water is boiling, add your potatoes and cook until tender when you insert a fork, 20-30 minutes. Mash your taters with milk, garlic, and butter and add salt and pepper to taste. Set aside.
While the potatoes are cooking, heat your roasting pan or skillet on medium heat, add one tbs butter until melted, and your onion, sauté until translucent, and add ground beef, with salt and pepper to taste, and cook until beef is medium rare, about 7 minutes.
Sprinkle carrots and cabbage on top of cooked beef, lightly salt and pepper. Push the carrots and cabbage down into the beef with a spatula and then smoothly add a top layer of mashed potatoes on top. Sprinkle with cheese and put in the oven for 45 mins or until your cheese is golden brown on top and everything is bubbling and piping hot.
Serve hot with a sprinkle of parsley and a pint of Guinness if that's your thing!