shepherd's pie by susan

★★★★★ 2
a recipe by
Susan Feliciano
Oak Ridge, TN

There used to be a little shop in Pigeon Forge, Tennessee called The British Shop. They served teas and lunch. They had a very tasty dish they called Shepherd's Pie. I've looked at lots of recipes for Shepherd's Pie, and none of them seemed to match what they served there. This one I use comes close. Hope you enjoy! (Note: several British friends have told me there is never any cheese on top of the mashed potatoes, so omit it if you like.)

★★★★★ 2
serves 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For shepherd's pie by susan

  • 1 1/2 lb
    ground lamb (lean ground beef can be substituted)
  • 1 pkg
    brown gravy mix
  • 1 c
  • 1 tsp
    dried parsley-thyme-rosemary mixture
  • 1 sm
    onion, thinly sliced
  • 3 c
    french-sliced frozen green beans (thawed and patted dry)
  • 2 dash
    salt and pepper
  • 2 1/2 c
    prepared mashed potatoes
  • 1/2 c
    grated sharp cheese, optional

How To Make shepherd's pie by susan

  • 1
    Preheat oven to 425 degrees.
  • 2
    Brown lamb (or beef) well in a 10-inch iron or oven-proof skillet. Drain any fat off. Stir in gravy mix and the water; along with the herb mixture. Bring to boiling. Cook until gravy thickens. Remove from heat.
  • 3
    Arrange thinly sliced onions over top of meat and gravy. Sprinkle well with salt and pepper. Then arrange green beans evenly over all.
  • 4
    Drop mashed potatoes over top of green beans, and spread to edges of pan. Bake for about 25 minutes, until potatoes are browned on top. Remove from oven, sprinkle with grated cheese if desired, and let sit about 5 minutes so cheese slightly melts, before serving.