"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Shepherd's Pie Recipe

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

Contributor:  
Contributor:  
Reid Ashton
Added: Thursday, June 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp safflower oil
1 lb lean ground beef
1 minced onion
2 minced celery stalks
2 pared,minced carrots
3 oz. sliced mushrooms
1 minced garlic clove
1/4 cup flour
1-1/2 cups beef broth
2 tbsp tomato paste
1 tsp worcestershire sauce
1/2 tsp each of thyme leaves, chervil, salt, paprika, pepper
2 cups creamed corn
4 cups hot mashed potatoes
2 cups grated sharp cheddar cheese

Directions:
Directions:
In a large skillet, heat the oil. Fry the ground beef. Add the vegetables and saute until vegetables are tender.

Sprinkle with flour and continue to cook for 2 minutes. Add the broth, tomato paste, worcestershire and seasonings. Simmer until thick.

Spoon into large casserole dish. Cover mixture with the creamed corn. Spread mashed potatoes over the corn. Sprinkle cheese over top.

Bake in a preheated 400 degree oven for 15 minutes or until cheese is golden brown.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
appoximately 45 minutes.
Personal Notes:
Personal Notes:
This is a really easy recipe I have made, and is delicious. It also makes gerat leftovers.

 

 

 

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