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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Hollenshead Devoll
Added: Sunday, May 31, 2009


2 lb. potatoes, such as russet, peeled & cubed
2 T. sour cream or softened cream cheese
1 (lg.) egg yolk
1/2 c. cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 T. extra-virgin olive oil
1 3/4 lb. ground beef or ground turkey
1 carrot, peeled and chopped
1 onion, chopped
2 T. butter
2 T. all-purpose flour
1 c. beef stock or broth
2 tsp. Worcestershire sauce
1/2 c. frozen peas
1 tsp. paprika
2 T. chopped fresh parsley leaves, optional

Boil potatoes in salted water until tender, about 12 min. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, pre-heat a lg. skillet over med. high heat. Add oil to hot pan with beef or turkey. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 min. Add chopped carrot and onion to the meat. Cook veggies with meat 5 min., stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 min. Whisk in broth and Worcestershire sauce. Thicken gravy 1 min. Add gravy to meat and vegetables. Stir in peas.

Pre-heat broiler to high. Fill a sm. rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 - 8" from the heat until potatoes are browned. Top casserole with chopped parsley. Serve.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Virginia is the wife of Casey Devoll & the daughter of Jerry & Barbara (Chandler) Hollenshead & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.




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