Shepherd's Pie

Jo Zimny

By
@EmilyJo

I love this pie, it's so tasty. I did use some different ingredients as I had left overs and this is where they ended up. My topping is mashed potatoes. I also made a pie crust for my pie which isn't necessary but it holds the ingredients much better when you serve it.


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Rating:

Comments:

Serves:

6

Prep:

25 Min

Cook:

45 Min

Ingredients

1 lb
lean ground lam or beef
1 medium
onion, chopped
1
stock celery, chopped
1-14.5 oz can(s)
carrots
3 Tbsp
tomato paste
1 tsp
dried thyme
1/4 tsp
black pepper
1/4 c
chopped parsley

FOR THE TOPPING:

2-14.5 oz can(s)
potatoes, sliced and drained
1/4 c
fat free milk
1/4 tsp
freshly ground black pepper
1/4` tsp
nutmeg
1/4 tsp
green onion, chopped
2 Tbsp
cheddar cheese

Directions Step-By-Step

1
Cook and stir the meat, onion, and celery in a skillet over medium-high heat or until the meat is lightly browned and the onion translucent. Add the carrots, tomato paste, thyme and black pepper.
2
Simmer 5-10 minutes to blend. Mix in the parsley.
3
Transfer to a 9 1/2 inch pie dish. I put mine in a 9" square casserole dish.
4
FOR THE TOPPING:
Combine the potatoes with the milk, black pepper and nutmeg. Mash in a food processor using the pulse motion.
5
Spread the potato mixture over the meat mixture and sprinkle with the cheese.
6
Bake at 350'F for about 30 minutes or until the potatoes are lightly browned.
7
Let sit for 5 minutes before serving.
8
Enjoy!

About this Recipe

Course/Dish: Beef, Savory Pies