Country Fried Shepherd's Pie

TROY RAY

By
@TROYRAYNYC

Another twist on an American classic!


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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

Directions Step-By-Step

1
Brown onion to a medium golden in a tablespoon or two of olive oil.
2
Add ground beef and brown well. Add veal [or lamb] and continue to brown. Drain off excess oil.
3
Add peas & carrots and bring to temperature. Add salt and pepper.
4
Mix in one cup of the prepared gravy and bring to a simmer. Remove skillet from heat and let stand for ten minutes.
5
Fold in prepared mashed potatoes and let mixture cool to room temperature. Once at room temperature, chill in refrigerator for at least one hour.
6
Combine potato flakes, panko bread crumbs and pepper. Drizzle in melted butter and combine to the texture of wet sand.
7
Preheat 1" of oil in a skillet to 350+ degrees.
8
Once 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.
9
Fry 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!