PAMELA'S SHEPHERD'S PIE
By
Pamela Thompson
@spinetingler
1
I have always enjoyed Shepherd's Pie and have tried many. I finally came up with all of my favorite ingredients and want to share. It is one of the comfort food recipes that I do and I like using all rich ingredients. You could easily substitute less fattening ones, if desired - as well as ground turkey or lamb instead of the beef. Enjoy!
Ingredients
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1 1/2 lbground beef
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1/2 largechopped onion
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1/4 tspmrs. dash orginal seasoning (salt-free)
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1 cbeef broth
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2 Tbspcorn starch
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4-5 mediumpotatoes
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1/2 stickbutter
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3-4 clovegarlic
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1/4 cwhole milk
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1/4 tspground pepper
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1 1/2 cfrozen peas (may substitute carrots, corn, etc.)
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1/2-1 cshredded velvetta cheese
How to Make PAMELA'S SHEPHERD'S PIE
- SLOWLY BROWN GROUND BEEF AND ONION. WHILE COOKING – ADD MRS. DASH SEASONING. DISSOLVE CORN STARCH INTO BEEF BROTH. SLOWLY ADD TO THE MEAT AND ONION MIXTURE. WHEN SLIGHTLY THICKENED, REMOVE FROM HEAT AND SET ASIDE.
PEEL AND COOK POTATOES UNTIL TENDER. REMOVE FROM HEAT, ADD BUTTER. IN A GARLIC PRESS – PUT CLOVES INSIDE AND PROCESS.
MASH POTATOES WITH MIXER. SLOWLY ADD MILK. THEN ADD GARLIC – MIX UNTIL SMOOTH.
SPRAY COOKING SPRAY ON OVEN PROOF PAN. POUR MEAT MIXTURE ON BOTTOM EVENLY. THEN, ADD FROZEN PEAS ON TOP – IN A LAYER.
LASTLY, SPREAD MASHED POTATOE MIXTURE ON TOP. THEN, SPRINKLE PEPPER AND SHREDDED VELVETTA CHEESE ON TOP.
PLACE IN A PREHEATED 350 DEGREE OVEN UNTIL HEATED THROUGH.
(APPROXIMATELY 30-45 MINUTES) If YOU PREPER TOP BROWN – THE LAST 5-10 MINUTES – PUT UNDER BROILER – WATCH CAREFULLY UNTIL THE DESIRED OUTCOME.
