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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

SHEPHERDS PIE Recipe

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This recipe for SHEPHERDS PIE is from The Braun 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:  
1-1/2 lbs.Potatoes, peeled & diced
3/4 Cup Chicken Broth
2 TBLS Sour Cream
Salt & Pepper
Paprika

FILLING
1 Lb 95% Lean Ground Beef
1 tsp Oil
1 Medium Onion, diced
1 Celery Stalk, chopped
2 Cloves Garlic, diced
8 oz Mushrooms, diced
10 oz Frozen Mixed Vegetables
2 TBLS Flour
1 Cup Beef Broth
2 tsp Tomato Paste
1 tsp Worchestershire Sauce
1 tsp Freshly Chopped Rosemary Leaves
1 tsp Freshly Chopped Thyme Leaves
Directions:
Directions:
Boil potatoes till soft - drain & mash with chicken broth, sour cream, 1/2 tsp salt, & pepper - set aside.
Preheat oven to 400.
Brown meat, season with 1/2 tsp salt & pepper to taste - set aside.
Add oil, onion, garlic, mushroom & celery to pan & sauté 6-8 mins until veggies are tender. Add flour, frozen vegetables, beef broth, tomato paste, Worchestershire sauce, rosemary & thyme to cooked meat & mix well. Simmer on low 8-10 mins.
Spread meat mixture on bottom of casserole dish. Top with mushrooms & sprinkle with paprika. Spread potato mixture over top.
Bake 20-25 mins then place under broiler 1-2 mins until potatoes turn golden brown.
Remove & let cool 5 mins.

Can substitute Ground Turkey for Beef.
Can substitute mashed cauliflower or 1/2 & 1/2 for potatoes.
Can substitute pinto beans for flour also.
Number Of Servings:
Number Of Servings:
6

 

 

 

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