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Shepherds Pie Recipe

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This recipe for Shepherds Pie is from The Andino / Arellano Family Cookbook , 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 1/2 to 2 lbs. of ground beef (or lamb) will be approx.. 1" to 2 1/2 " deep in dish
Mashed Potato (leftover or freshly made) Enough to make a topping of 3/4' to 1" thick over entire dish used
1 large onion sliced thinly
1 or 2 Bouillon cubes
Shake or 2 of Lea and Perrins Worcestershire sauce
1 - 2 cups grated cheddar cheese (optional)
Salt and pepper
Directions:
Directions:
Gently saute onion in a little safflower oil until transparent. Saute ground meat quickly (in a little oil if needed) until fat is rendered and meat is no longer pink. Drain off fat. Add onion and 2 cups of stock (made from bouillon) until cooked through. Add Lea and Perrins and additional water or stock as needed during cooking process. Taste for seasoning and adjust as necessary.
When cooked (approx. 20 to 30 mins.) remove from heat and cool to room temperature. Place in Pyrex or other type baking dish, size 8 x 10, 9 x 11 or similar but at least 2" deep. Do not use metal pan. All this can be done in advance. Refrigerate, if necessary.
When ready to complete, preheat oven to 350º. If meat and potato have been refrigerated, bring to room temp. while oven is heating. Spread cooled mashed potato all over on top of ground meat and fork finish with wavy pattern. Cover with grated cheese. Bake for 25-30 minutes until cheese is lightly golden and crispy. Serve immediately.

 

 

 

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