Shepherd's Pie

2
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.

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

How to Make Shepherd's Pie

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!

Printable Recipe Card

About Shepherd's Pie

Course/Dish: Beef Savory Pies



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