2 Ground Beef Recipes You Might Have Forgotten About

If you have some ground beef at hand, it means you’re going to have an awesome hearty dinner! But first let’s make a hard choice: Scotch eggs or Shepherd’s Pie?

Scotch Eggs in Ground Beef

The best thing about Scotch eggs is not the way they look (though they look fabulous), but the fact that you can prepare them ahead and fry them later when you need them. But you want them right now, don’t you?


Ground beef 1 lb.
Worcestershire sauce 2 tbsp.
Parsley (chopped) 2 tbsp.
Salt ½ tsp.
Fresh ground pepper
Eggs 7
All-purpose flour ⅓ cup
Breadcrumbs (seasoned) 2 cups
Vegetable oil 2–3 tbsp.


  1. Hard-boil 6 eggs and beat up one.
  2. Hand-mix the ground beef, parsley, Worcestershire sauce, salt and pepper. Then form 6 balls of the same size from the beef mixture.
  3. Flatten each ball and put a hard-boiled egg to its center. Roll the egg up to have it covered with the ground beef all over. Do the same with the rest of the eggs and meat balls.
  4. Arrange three small bowls: one with the flour, the second with the beaten egg and third with the breadcrumbs. Roll each Scotch egg in the flour, then dip in into the egg, and finally evenly cover it with the breadcrumbs.
  5. Heat a skillet with the vegetable oil over medium heat. Put the eggs onto the hot skillet and fry them over, turning the eggs from time to time, so that all the sides were light brown (10–12 minutes). Then place the eggs onto a plate, covered with a paper towel, for a few minutes. Serve hot.

Ground Beef Shepherd’s Pie

If you long for rich, flavourful, winter pie, don’t think twice and bake this classic Shepherd’s pie. It’s large enough to feed a large family and all your friends!


Ground beef 1 ½ lb.
Potatoes 2 lb.
Unsalted butter 8 tbsp
Milk ¼ cup
Onion 1
Carrots 2
Celery 2 stalks
Kosher salt to taste
Beef broth ½ cup
Tomato paste 2 tbsp.
Worcestershire sauce 2 tbsp.


  1. Peel potatoes and bring them to the boil in salted water over medium heat. Cook the potatoes until soft. Then drain the water off the saucepan, keeping the potatoes inside. Add the milk, salt and half the butter (4 tbsp.), and mash the potatoes until smooth. Cover to the saucepan with the lid to keep the mashed potatoes warm.
  2. Melt 2 tbsp. of butter in a frying pan, then add the finely chopped onion, peeled and diced carrots and diced celery. Cook for 10 minutes, stirring occasionally, then add the ground beef and cook until the beef turns golden brown. Finally, pour in the broth, add tomato paste and Worcestershire sauce, and cook for 5 more minutes.
  3. Heat the oven to 375°F. Spray a baking dish with the cooking spray, and put a layer of beef into it. Evenly spread the mashed potatoes on top. Sprinkle the pie with the tiny pieces of the remaining butter.
  4. Place the baking dish into the oven and bake the pie for half an hour. When it turns golden on top, take it off the oven and leave it for 5 minutes on the counter. Serve warm.
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