Real Recipes From Real Home Cooks ®

shepherds pie

(1 rating)
Recipe by
Wallace Hale
sikeston, MO

my own version

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For shepherds pie

  • 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

  • 1
    set 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.
  • 2
    meanwhile, 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.
  • 3
    Scrape 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.

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