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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from An Anti-Inflamatory, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lady Grey

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs ground beef
2 Tbsp Butter
1/3 cup diced onion
2 minced garlic cloves
3-4 cups beef broth
1 tsp salt
1/4 tsp black pepper
4 Tbsp. worcestershire sauce ( lee & Perry's is GF)
1/2 cup diced carrots and/or peas
1-2 Tbsp arrowroot
5-6 potatos, peeled and diced
1/2 stick butter
1/4 cup sour cream
2 tsp salt
4 Tbsp cup milk
1/2 cup shredded cheddar cheese

Directions:
Directions:
In a deep skillet, Brown the ground beef, discard the fat and set meat aside. Melt 2 tbsp. butter in the pan and sauté onion& garlic about 10 minutes on a medium heat. Add the beef, broth, salt, pepper, Worcestershire sauce. Simmer for 20 minutes. In a cup get 1/2 cup Cold water, add the arrowroot and stir until dissolved. Mix in to skillet and continue to simmer for about 10 minutes or until thick. Add, peas and/or carrots. If you are using fresh peas or Carrots, you will want to boil them for about 15 minutes until soft.

You can also start the Potatoes right along side this. Peel and chop potatoes, then boil until tender. Drain off all water then Mash with butter. I find it useful to toss the butter into the pan to melt while the potatoes are draining then dump the still hot potato over top. Add sour cream, salt and milk. Blend until smooth, adding more milk if too thick.

In a heat proof baking dish, cover bottom of the pan with meat mixture, then cover that with potatoes. Sprinkle heavily with cheddar cheese and bake for 30 minutes at 350.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minute prep, 45 minutes cook

 

 

 

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