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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.

Contributor:  
Contributor:  
Elizabeth Rogers
Added: Saturday, August 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Filling:
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

Directions:
Directions:
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).

Assembly:
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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