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Shephard's Pie Recipe

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This recipe for Shephard's Pie is from The Wood Family Cookbook Project, 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:  
¾ lb ground lamb
¾ lb ground veal
1 medium onion, finely chopped
3 carrots, coarsely chopped
1 ½ Tb tomato paste
1 Tb flour
1 ½ cups beef broth
T Tb Worcestershire sauce
1 cup frozen peas
¼ cup minced parsley
Salt & pepper

1 1/3 lb russet (3 med) or Yukon Gold potatoes
½ cups milk or cream
3 Tb butter
Directions:
Directions:
Preheat oven to 425°

Cook lamb and veal in a hot medium skillet until no long pink (5 min). Transfer to a colander to let juices drain off.

Add ¼ cup water to the skillet, scraping browned bits with a wooden spoon. Reduce heat to medium, add onion and carrots. Cook until softened.

Stir in tomato paste. Add flour and cook, stirring, for 2 minutes.

Add Worcestershire sauce, beef broth, veal and lamb. Season with salt, pepper and parsley. Simmer about 10 minutes. Stir in peas, cook about 1 minute.

Meanwhile, cook potatoes and mash with milk and butter.

Put in 9” pie pan or divide between 4 ramekins.

Spread potatoes over pie. Bake on a cookie sheet until tops are browned – 25-30 minutes.
Number Of Servings:
Number Of Servings:
4

 

 

 

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