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:
★★★★★ 2 votes
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

Step-By-Step

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

About this Recipe

Course/Dish: Beef, Savory Pies