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Shepards Pie Recipe

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

Lindsey Hickey
Added: Sunday, August 2, 2009


1 pre-cooked pot roast, shredded
1 can sliced carrots
1/4 cup of carrot juice
1 small can peas, drained
1 onion, chopped
1 tbsp. butter
1 tbsp. flour
2 1/2 tbsp. Worcestershire sauce
mashed potatoes, recipe follows

Mashed potatoes
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
salt and pepper

Saute the onion in butter until limp then stir in flour. Add the carrot juice and Worcestershire sauce, stir to combine. Remove from heat and stir in the meat and peas, fold in carrots. Boil potatoes til tender, drain. Melt butter and cream together; add to potatoes; add salt and pepper to taste. Pour meat mixture into casserole dish and top with potatoes. Using a fork make criss-cross marks on top of potatoes and sprinkle lightly with paprika. Bake at 400 for 30 minutes or until potatoes begin to brown.

Personal Notes:
Personal Notes:
Return potatoes to pan after draining and cook on high for a few minutes to evaporate the water from the potatoes; remove from heat. Doing this makes all the difference!




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