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Shepherd's Pie Recipe

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

Contributor:  
Contributor:  
Michael Scott

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ to 2 lb potatoes (about 3 large potatoes), peeled and quartered
8 tbsp (1 stick) butter
1 medium onion, chopped (about 1 ½ cups)
1-2 cups vegetables—diced carrots, corn, peas
1 ¼ lbs ground round beef
1/2 cup beef broth
1 tsp Worcestershire sauce
Salt, pepper, other seasonings of choice

Directions:
Directions:
Boil peeled and quartered potatoes in a medium-sized pot with 1 tsp salt. Once boiling, reduce to a simmer and cook until tender (about 20 min).
Meanwhile, saute vegetables in 4 tbsp melted butter in a large sauce pan under medium heat. If cooking peas or corn, add them towards the end of the cooking as they take less time to cook.
Add ground beef and fry until no longer pink. Season with salt and pepper.
Add Worcestershire sauce and beef broth. Bring to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more broth if necessary to prevent meat from drying out.
Drain and mash the potatoes with 4 tbsp butter, and season with salt and pepper to taste.
Preheat oven to 400 ºF.
Spread meat and vegetable mixture into a 8" x 13" baking casserole, and top with mashed potatoes. Roughen surface of potatoes with a fork to form peaks that will brown nicely and get crispy.
Bake about 30 minutes until browned and bubbling. You may want to broil for the last 5 minutes to form a browned, crispy crust.

Options:
mix a can of cream of mushroom or cream of celery soup with the meat/vegetable mixture
sprinkle shredded cheddar cheese on top of the potatoes before baking

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 h
Personal Notes:
Personal Notes:
Great, all-in-one meal. Comfort food!

 

 

 

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