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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie is from For the Love of Family, Friends and Food Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg ground beef
2 TBSP beef soup base
1 TBSP onion powder
1 tsp garlic powder
1 tsp minced garlic
1 tsp paprika
salt and pepper to taste
1/2 cup diced onion
2 sliced celery stalks
2 sliced carrots
1 cup sliced mushrooms
1 cup diced stewed tomatoes
2 TBSP tomato paste
1 cup beef gravy (leftover, canned or packet mix)
5 - 6 cups well mashed or whipped potatoes
Directions:
Directions:
Meat mixture: Brown 1 package ground beef. Then add soup base, onion and garlic powder, minced garlic, paprika, salt, and pepper. Heat through. Add onion, carrots, celery, and mushrooms. Continue to cook until carrots begin to tender. Add in stewed tomatoes, tomato paste, and gravy. Simmer until thickened and heated through well. Spread into 9 X 13 casserole/lasagna pan and set aside or chill. Prepare potatoes just before baking.

Potatoes: Cook enough potatoes for 5 - 6 cups mashed in boiling salted water until fork pokes through easily and potato falls apart (any longer will be water-logged). Drain potatoes and mash thoroughly. Add desired amount of butter, cream milk, salt and pepper. Mash and stir vigorously until potato mixture is creamy (still thick but spreadable) or use an electric hand mixer to whip potatoes. Spread potatoes evenly over meat mixture and bake at 375ºF for up to 30 minutes and use broil to brown potato peaks. If you have chilled the meat mixture, bake at 400ºF for at least 45 minutes or until heated through. Serve with a tossed salad or sliced tomatoes and cucumbers. Makes for great lunch leftovers!
Number Of Servings:
Number Of Servings:
6 plus leftovers
Preparation Time:
Preparation Time:
1 - 1 1/2 hours
Personal Notes:
Personal Notes:
Cooling meat mixture is not necessary but hot potatoes spread more easily. Cool on counter top for 30 minutes while making potatoes or chill in the fridge for 1 - 2 hours or even over night. But I always use fresh hot potatoes! Sometimes we top it with grated cheddar after baking and broil it again to melt and brown the cheese!

 

 

 

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