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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Cunningham Family Recipes, 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:  
Donna Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
2-3 cups mashed potatoes (freshly made or leftover)
1 pound ground beef (or turkey or chicken)
1 small onion, chopped
1 large carrot, diced
1 or 2 cloves of garlic (if desired)
1 cup frozen corn or peas (or both)
salt and pepper to taste
herb of choice, thyme or rosemary
2 tsp. cornstarch
1/4 cup red wine

Directions:
Directions:
Saute onion and carrot in some oil until tender. If desired, add garlic near the end of sautéing.
Add meat and cook until done.
Mix the cornstarch and wine (or water if you don't have wine) together to make a slurry.
Add the slurry slowly and stir until meat mixture is thickened. If it gets too thick, add some water.
Add the corn or peas (or both) and then pour mixture into a casserole dish.
Top with mashed potatoes.

Bake at 350F for 30-45 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a pretty freelance recipe, using ingredients you prefer, but this is how I've made it the last couple of times and the red wine really adds a wonderful flavour to the dish. Also, when making the mashed potatoes, make sure to add butter, milk or cream and really make them rich. It all adds to the wonderfulness of this comforting dish.

 

 

 

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