Shepherds pie

Shepherds Pie Recipe

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Wallace Hale


my own version

★★★★★ 1 vote
15 Min
40 Min


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11/2 lb
russet potatoes, peeled chunked
1/2 c
whole milk
2 tsp
1 tsp
1 tsp
ground black pepper
2 tsp
vegtable oil
1 1/2 c
med finely chopped onion
1 c
finely chopped carrots
1 lb
ground beef
1 tsp
dried rosemary
11/2 Tbsp
tomato paste
3/4 c
chicken broth
2/3 c
frozen peas

How to Make Shepherds pie


  • 1set oven to 375 degrees f. in a lrg stewer, add the potatos and cover with cold water and add salt. Bring to a boil over med-high heat and cook the potatoes till soft and tender, about 20 to 25 min. Drain well and mash them with the milk, butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • 2meanwhile, heat the oil in a lrg skillet over med-high heat. cook the onions and carrots until soft, 10 min. Add the ground beef and cook, breaking up the meat, well browned. season with the rosemary, 1/2 teaspoon salt, and one teaspoon pepper. stir in the tomato paste and chicken broth and let simmer 5 min. stir in the peas.
  • 3Scrape the ground beef mixture into a ungreased 1 1/2- quart baking dish. top with the potato mixture. Bake 30 minutes or until golden. cool slightly and serve.

Printable Recipe Card

About Shepherds pie

Course/Dish: Beef, Savory Pies
Main Ingredient: Beef
Regional Style: English

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