This was really hard for me to get together, I had no clue what the measurements were, I have been making it by sight alone for so long and I had to make it once measure everything, then plug it into All recipes dot com to get the directions together perfectly. So I really hope you guys make it out there because not only is it the best Shepherd’s Pie I have ever had but my Mom took forever mastering this and trust me it is true comfort food. I hope you enjoy this as much as I do and share the love with your family the way she always did with hers. (My own personal touch is, I sprinkle a cup of cheddar cheese over the top 10 min before it comes out of the oven, so yummy. I firmly believe cheese always makes things yummier and cozier)
- 9 potatoes – peeled and cubed
- 1 1/2 pounds ground beef
- 1 (6 ounce) can tomato sauce
- 1 1/2 tablespoons Italian Seasoning
- 1 dash Worcestershire sauce
- a dash of cinnamon
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 (15 ounce) cans mixed vegetables, drained
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
- To the ground beef, add the tomato sauce, Italian Seasoning, Cinnamon, Sugar Worcestershire sauce to taste, salt, ground black pepper and mixed vegetables. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
- Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes
- Bake at 350 degrees F for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.