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Shepherds Pie Recipe

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This recipe for Shepherds Pie, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 -- Denise Tilton
Added: Thursday, March 23, 2006


1 lb. - ground beef
1 large - onion, diced
1 c. - celery, diced
2 - cloves garlic, minced
1 (15 oz.) can - carrots, sliced
1 c. - frozen peas
2 - bay leaves, crushed fine
salt & pepper to taste
8 oz. - beef broth
2 T. - butter, melted
2 T. - flour
6 c. - mashed potatoes

Preheat oven to 350. Mix the butter & flour. Cook ground beef in skillet until browned. Add onion, celery, garlic, bay leaf, salt and pepper. Lower the heat and cook 10 to 15 minutes, until vegetables are wilted. Add beef broth, bring to a boil. Add butter/flour mixture and stir until thickened. Add the carrots and peas; cook 5 more minutes. Pour meat mixture into a 9 x 13 oven proof dish. Top meat mixture with the mashed potatoes. Smooth the mashed potatoes to cover the meat completely. Bake for 30 to 40 minutes. You can substitute the regular mashed potatoes for garlic or cheese mashed potatoes. Can be served with Worcestershire sauce.




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