"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Abujbara
Added: Friday, August 22, 2008


1 T. olive oil
2 small onions, chopped
1 lb ground beef
1 T. all-purpose flour
1 15 oz. can tomatoes, drained, juice reserved
1 beef stock cube, crumbled
dash cayenne pepper
1/2 tsp thyme
season-all salt
1/2 tsp garlic powder
2 tsp Worcestershire sauce
1/2 c. frozen peas
2 medium carrots, finely chopped
4 large potatoes
sour cream or milk
salt and pepper

Heat oil in skillet and cook onion till tender. Add beef, season with season-all salt, and brown well. Skim off any fat or liquid.

Blend flour with small amount of reserved tomato juice until smooth. Add water to remaining tomato juice to make 1 cup. Blend into the flour mixture with crumbled stock cube.

Gradually add liquid to meat mixture, stirring constantly over medium high heat. Add the tomatoes, Worcestershire sauce, cayenne, thyme, garlic powder, peas and carrots. Mix well. Bring to a boil and simmer, covered for 15 minutes. Remove cover and simmer till liquid is reduced. Adjust seasonings as needed.

Cook potatoes and mash with sour cream or milk. Season well with salt and pepper.

Place meat mixture into a casserole dish and top with mashed potatoes. Sprinkle with paprika. Bake in 350F oven 30 minutes, or until top is golden brown and filling is bubbly.




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