"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shepherds Pie Recipe

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This recipe for Shepherds Pie, by , is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Rogers
Added: Saturday, August 8, 2009


Potato topping:
4 large potatoes. peeled and cubed
splash of milk
1 Tbs butter
1 Tbs finely chopped onion
1/4 cup sour cream and/or cream cheese
1/4 cup shredded Cheddar cheese
salt and pepper to taste
reserve for end:
1 tsp paprika
1/4 cup shredded cheddar cheese

1 pound lean ground beef
1 onion chopped
1-2 cloves garlic
1 Tbs vegetable oil
salt and pepper

packet of gravy mix or 2 Tbs all purpose flour
1 Tbs ketchup
1/4 cup worcester sauce
1/4 - 1/2 cup red wine
3/4 cup beef broth
1 small bag of frozen peas and carrots

Peel and cube 4 potatoes. Simmer in salted water until soft. Drain and mash. Mix in 1 Tbs butter, 1/4 cup sour cream and/or cream cheese, splash of milk, 1 Tbs finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Partially cook/heat a small bag of peas and carrots to take the freeze off (don't overcook). Preheat oven to 375
Heat oil in a large frying pan. Add 1 chopped onion and cook until almost clear. Add 1 lb ground beef, salt and pepper and cook until almost browned. Add 1-2 cloves of minced garlic and continue cooking until beef is well browned. Pour off excess fat if there is any.

Stir in a packet of gravy mix or 2 Tbs all purpose flour and cook 1 minute. Add 1 Tbs ketchup, 1/4 cup worcester sauce, 1/4 - 1/2 cup red wine and 3/4 cup beef broth. Bring to a boil. Reduce heat and simmer for 5 minutes, or until desired consistency (not too watery).

Spread the ground beef in an even layer on the bottom of casserole dish (can use 2 pie dishes, too).
Next, spread a layer of peas and carrots.
Top with the Mashed potato mixture and sprinkle with remaining 1/4 cup shredded cheddar cheese and 1 tsp paprika. Bake in the preheated oven for 20 minutes, or until golden brown.




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