"Those who forget the pasta are condemned to reheat it."--Unknown

Shepherd’s Pie Recipe

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

Louise Pennington
Added: Friday, November 21, 2008


1 egg
½ cup milk or chicken broth
2 Tbl sour cream

1 ¾ pounds of chopped meat (lamb or beef)
1 chopped onion
1 chopped large carrots
1 bag frozen peas (optional)
1 cup chicken stock
2 lbs potatoes (such as russet) peeled, cubed

2 Tbl butter
2 Tbl flour
About 2 tsp Worcestershire sauce

1 tsp paprika

Preheat broiler to high.

To make potatoes…
Step 1. Boil potatoes. Drain. Mash. Whip egg and milk and sour cream in separate bowl then add to potatoes.

To make filling…
Step 2. Brown chopped meat in large skillet (Lamb for real Shepherd’s Pie, Beef for Cottage Pie)
Step 3. Add onion, carrot, salt and pepper. Wait a little before going to next step and adding liquid.
Step 4. In a separate pan add flour to 2 Tbl butter and cook for a few minutes. Add Worcestershire sauce and 1 cup broth. Cook until thick.
Step 5. Add to flour/butter mixture to meat and veggies. (Add ½ cup peas, optional)

Put the filling into a deep dish, then top with the mashed potatoes evenly. Sprinkle paprika on top. Put under broiler until the top is evenly brown and crisp (about 6-8 inches).

Personal Notes:
Personal Notes:
Delicious topped with melted cheese. Enjoy!




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