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Shepherds Pie with Potato Crust Recipe

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This recipe for Shepherds Pie with Potato Crust, by , is from DAD's GOOD EATS , 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!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
FILLING
1 1/2 pounds lean ground chuck
2 tablespoons vegetable oil
1 cup dry red wine
1 tablespoon tomato paste
3 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce 1
tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups fresh or frozen English peas
CRUST
2 1/2 lb Yukon Gold peeled and sliced very thinly
Vegetable cooking spray
2 tablespoons butter, melted

Directions:
Directions:
Step 1
Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated. Remove mixture from skillet, and drain. Wipe skillet clean.

Step 2
Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.

Step 3
Prepare Crust: Preheat oven to 375°. Microwave Yukon gold potatoes with 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes.

Step 4
Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices, edges slightly overlapping, over filling. Brush potatoes with melted butter.

Step 5
Bake at 375° for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Sprinkle with chopped fresh parsley. Let stand 10 minutes before serving.

Step 6
MAKE IT AHEAD Cook ground beef mixture, and cool completely. Refrigerate mixture up to two days. Add freshly cut potatoes, and bak

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This recipe came from Southern Living. The original recipe called for 1/2 of the potatoes to be sweet potatoes to give it a more southern flair. You can make your own choice.

 

 

 

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