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Sheperd's Pie Recipe

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

Melanie Kozick
Added: Saturday, March 21, 2009


2 lbs. white sweet potatoes
2 T. sour cream
1 lg. egg yolk
1/2 C. rice milk
salt/white pepper
1 3/4 lb. ground beef
5 carrots, peeled and sliced diagonally (substitute parsnips for Hunter genotype)
4 medium leeks, 1/2 in. thick slices (omit for Hunter)
1 onion, chopped
2 T. chopped garlic
2 T. butter
2 T. brown rice flour
1 C. organic beef broth
1/2 C. fresh or frozen peas
1 t. paprika

Peel and cut potatoes into 1 inch cubes. Boil potatoes for 12 minutes. Drain. Mash with sour cream, egg yolk, and rice milk. Sautee onion and garlic in butter and olive oil. Boil carrots until soft. Sautee leeks in olive oil. Cook peas. Season meat with salt and pepper. Brown and crumble 2-4 min. In small saucepan, heat 2 T. butter and rice flour, stirring. Add roux to beef, stirring. Add 1 C. beef broth, stirring. Add onion/garlic mixture, carrots(parsnips), leeks, peas to ground beef, stirring. Add fresh thyme (about 1/2 of package). Put beef and veggie mixture into Dutch oven and cover with mashed potatoes. Sprinkle paprika on top. Broil about 5 min., until golden brown.




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