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Sheppard’s Pie Recipe

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This recipe for Sheppard’s Pie is from Good Food & Good Times, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
4 cups of mashed potatoes
1 egg yolk

For the meat filling:
2 tbs oil
1 cup chopped onion
1⁄2 cup diced carrots
2 cloves of garlic minced
1 1/3 pounds of lean ground beef
1 tsp of salt
1⁄2 tsp of pepper
3 tbs flour
1 tbs tomato paste
1 cup chicken broth
1⁄2 cup red wine
2 tsp Worcestershire sauce
2 tsp of herb de Provence
1⁄2 cup frozen corn
1⁄2 cup frozen peas
Directions:
Directions:
1) Make mashed potatoes and add egg yolk

2) Preheat the oven to 375 degrees.

3) While the potatoes are cooking, prepare the filling. sauté the onion and carrots just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, wine, Worcestershire, herbs, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

4) Add the corn and peas to the beef mixture and spread evenly into a casserole dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a lined half sheet pan on the middle rack of the oven to prevent spillage and bake for 35 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Personal Notes:
Personal Notes:
For the mashed potatoes , any way you normally make them will work. I like to add 4 oz of cream cheese and about 1⁄2 cup of sour cream. It turns out yummy.

 

 

 

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