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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from The Mitchell/Mays Family Cookbook, 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:  
Sharon Murphy

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons canola oil
1 cup chopped onion
1/2 to 3/4 cup peeled and diced carrots
2 cloves garlic, minced
1-1/2 pounds lean ground beef (or lamb)
1 teaspoon kosher salt
2 Tablespoons all-purpose flour
2 Tablespoons tomato sauce
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

For Potatoes:
1-1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 egg yolk

Directions:
Directions:
Preheat oven to 400. Place canola oil in 12-inch saute pan and set over medium heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, about 3 - 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with flour and toss to coat, continuing to cook another minute. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 - 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the meat mixture and spread mixture evenly into an 11 X 7 inch glass baking dish. Top with mashed potatoes, starting around the edges to create a seal to prevent mixture from bubbling up. Smooth with a spatula. Bake for 25 - 30 minutes or just until the potatoes begin to brown. Let cool 15 minutes before serving.

For Potatoes:
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 - 15 minutes. Place the half-and-half and butter into microwave-safe container and heat in microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return them to saucepan. Mash the potatoes and then add half-and-half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well-combined.

 

 

 

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