"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Make-Ahead Shepherd’s Pie Recipe

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This recipe for Make-Ahead Shepherd’s Pie, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup)
2 medium carrots, peeled, chopped (1 cup)
2 tablespoons all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth (from 32-oz carton)
1/2 cup frozen peas (from 10-oz bag)
1/2 cup frozen corn (from 10-oz bag)
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
Water, milk and butter called for on potatoes pouch

Directions:
Directions:
Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.

Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.

Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.

To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.

 

 

 

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