Shepherds Pie, House Work & Open Sky

by zesty on November 2, 2009 · 16 comments

Happy Monday to you!  I hope you had a great weekend.  My weekend was action packed with “the house”.  We started painting the ceilings this weekend and I had to clean the whole house  before paint starts on the walls (today).  We are still having window problems – we had some more rain along with a couple of new leaks – grrrrrrr.

We had a lot of help at the new build with sweeping, cleaning and vacuuming.  It was greatly appreciated.  A zesty in law spent the whole day on Sunday pushing the broom, scraping the seam filling mud off the floor and vacuuming.  You gotta love great help!  Needless to say I didn’t spend much in the kitchen but we did manage to eat.  I wanted to share with you a old time recipe that I am guessing everyone has tried.



Now this is a super dish for leftovers, a great casserole in the winter and even better a pretty healthy dish over all.  I know this has ground beef on the bottom but if you are a vegetarian you could simple substitute out the beef for scrambled tofu or just use other vegetables such as eggplant, zucchini or even squash.


  • 1 1/2 lbs ground round beef
  • 1-2 cups vegetables – chopped carrots, corn, peas
  • 1 1/2 – 2 lbs potatoes (3 large potatoes)
  • 8 tablespoons butter (1 stick)
  • 1/2 cup beef stock
  • 2 Tbsp. milk
  • Salt and pepper


  1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
  2. While the potatoes are cooking, add ground beef and sauté until no longer pink.
  3. Add the carrots and let them cook until warmed through.Add salt and pepper.
  4. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
  5. Add corn or peas near the end of the cooking process before adding to the casserole dish.
  6. Mash potatoes in bowl with remainder of butter, add the milk to give some extra flavor and season to taste.
  7. Place beef and vegetable mixture in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely.
  8. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Zesty Tip: There are a couple of tips that I would recommend with this dish.  Utilizing a can of vegetable soup is a great idea if you don’t have beef stock on hand.  It gives a nice flavor and keeps it moist.  Another idea is to rub a little milk and butter on top of the potatoes to ensure they get nice and golden brown.

My final idea, which I have yet to try, is to attempt this recipe with a “SWEET POTATO” topping.  I can only assume this would be delicious.


We’ve launched a 10% OFF SALE!  This sale applies to EVERYTHING in every OpenSky shop, from Yes You Can Grill’s Outdoor Chef City Grill to Cooking With Friends’ Jarden Ball Home Canning Kit to Veggie Gardening Tips’ Composting Accessory Kit.

Here are the details:

  • Coupon Code: Cory1009
  • Offer: 10% off
  • Expiration: November 15, 2009

Giveaway Update

I am really impressed with the results of my latest giveaway from Friday and I am really grateful for all your nice comments.  They really are fun to read!  I was thinking of a crazy idea and I wanted to run it by you to see what you thought.  What do you think if I get 350 comments on the giveaway that I actually give TWO Design Makeovers.  Let me know your thoughts and then tell all your friends and see if we can reach that number.

Wow  – I think that was a long post.  I hope you have an awesome Monday.  If I can remember to take the camera to the house tomorrow – you will be getting a house update.

Take care


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