Shepherd's Pie

Chili. Butternut squash soup. Mac & Cheese. Fall is here...and it's time to break out the belly-warming foods! Here's another one to add to the list: Shepherd's Pie. My favorite shepherd's pie is from McGuire's in Destin, Florida. They have a Wild Irish Raspberry Wheat beer that is to die for. It doesn't get much better than 2 for 1 happy hour raspberry wheat beers and a bowl of shepherd's pie.

But, if you're like me, and McGuire's Pub is a good 700 miles away, grab a Schlafly Raspberry Hefeweizen and make this recipe:

Recipe adapted from Family Circle
2  tablespoons  vegetable oil
1 pound of hamburger
1   medium onion, chopped
2   ribs celery, diced
1  cup  baby carrots, sliced
1  cup  chicken broth
2  tablespoons  all-purpose flour
1/4  teaspoon  salt
1/4  teaspoon  black pepper
2  tablespoons  chopped fresh dill (or 2 teaspoons dried)
1  cup  frozen peas, thawed
1  pound of potatoes
2/3  cup  milk
2  tablespoons  unsalted butter
1  tablespoon  chopped fresh dill (or 1 teaspoon dried)
1/2  teaspoon  salt

Heat oven to 350°.
Boil the potatoes until tender and mashable, about 25 minutes.

For the filling: Heat oil in a skillet over medium-high heat. Saute onion, celery and carrots. Cook 5 minutes. Remove from pan and brown the hamburger. Drain grease from hamburger and toss the meet w/ the veggies.

In a small bowl or measuring cup, whisk broth, flour, salt and pepper. Pour into saucepan with hamburger and veggies and bring to a simmer. Simmer 1 to 2 minutes, until thickened. Stir in dill and peas; cook 1 more minute. Pour into a greased baking dish.

Mash potatoes with butter, milk and salt until smooth. Dollop onto filling and gently spread to dish edges.
Transfer to oven and bake at 350° for 20 minutes, or until bubbly. Cool slightly before serving.

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