Country Fried Shepherd's Pie

TROY RAY

By
@TROYRAYNYC

Another twist on an American classic!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 6
Prep:
20 Min
Cook:
20 Min

Ingredients

SHEPHERD'S PIE

3/4 lb
ground chuck
1/2 lb
ground veal or lamb
12 oz
bob evans® prepared original mashed potatoes
12 oz
heinz® homestyle prepared gravy
8 1/2 oz
del monte® peas & carrots, drained
1/2
onion, finely chopped
1/2 tsp
black pepper, ground
1/2 tsp
kosher salt

COATING MIXTURE

3/4 c
bob's red mill® dried potato flakes
1/2 c
panko bread crumbs
3 Tbsp
melted salted butter
1 1/2 tsp
black pepper, ground
peanut oil for frying

Step-By-Step

1Brown onion to a medium golden in a tablespoon or two of olive oil.

2Add ground beef and brown well. Add veal [or lamb] and continue to brown. Drain off excess oil.

3Add peas & carrots and bring to temperature. Add salt and pepper.

4Mix in one cup of the prepared gravy and bring to a simmer. Remove skillet from heat and let stand for ten minutes.

5Fold in prepared mashed potatoes and let mixture cool to room temperature. Once at room temperature, chill in refrigerator for at least one hour.

6Combine potato flakes, panko bread crumbs and pepper. Drizzle in melted butter and combine to the texture of wet sand.

7Preheat 1" of oil in a skillet to 350+ degrees.

8Once Shepherd's Pie mixture has chilled, create 1 1/2 inch "balls" using an ice cream scoop [sprayed inside with cooking spray] or rolling by hand. Roll balls in coating mixture. Repeat until mixture is gone.

9Fry balls in oil [do not crowd skillet--- do in batches!] until golden brown and piping hot. Heat remainder of prepared gravy and serve as a dip or cover balls to taste. Enjoy!