This is my take on shepard’s pie. A favorite of mine. Too often I get extremely bland & flavorless food when I order this at a restaurant.
My family of three loves this, so my recipe is quite large in quantity. Remember, leftovers are always easy to portion out for lunch to take to work or a quick dinner later in the week.
I also use my crock pot for this, but it can be done on the stove too. It needs to cook for 8hrs (you want tender meat) on the 4hr setting in the crock pot, so you may have to reset it to that after the first 4hrs.
2 packages beef stew meat (about 5lbs)
1 box +1 cup beef broth
2tbsp corn starch
10 large russet potatoes
2 packages frozen peas & carrots
Put all of the meat in the crock pot, liberally salt & pepper the meat, & add the whole box of beef broth. Turn the crock pot on the 4hr setting or high if you don’t have that setting. With 2hrs left on the cook time, add the bags of peas & carrots. With 1hr cook time left, peel & dice the potatoes. Place then in a pot of cool water and bring to a boil.
Mix the cornstarch & milk together, then pour into the crock pot. If the “sauce” is too thick after it cooks for a bit, add more beef broth. If it’s still too runny, mix together 1tbsp corn starch & 1tbsp milk to add. When the potatoes are cooked through, drain them. Add 1 stick butter & milk, then start mashing with a whisk or potato masher. Add salt to taste. Add milk until the potatoes aren’t dry. Don’t make them runny. Taste the liquid w/the meat, add more salt & pepper if necessary.
To serve, put a scoop of mashed potatoes in a bowl or on a plate. Then spoon the beef/vegetable/”gravy” mixture over it.