Shepherds Pie

(from insidetheheart’s recipe box)

Cook time: 30 minutes
Serves 6 people

Categories: Main Dish

Ingredients

  • 5-6 lg potatoes, skin and peeled
  • 2 Tbsp butter
  • 1 egg
  • 1/4 cup milk
  • 1 cup cheddar cheese, grated
  • 1/2 sour cream
  • 2 garlic cloves, crushed
  • 1/2 reserved potato water
  • 2 tsp butter
  • 2 tsp oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp majoram
  • 1/4 tsp rosemary
  • salt and pepper to taste
  • 1 1/2 lb ground beef
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/4 cup wine
  • 10 oz beef broth
  • 1/2 reserved potato water
  • 1 cup peas

Directions

  1. Put potatoes into a saucepan.

  2. Add salt, add water until potatoes are covered.

  3. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.

  4. Drain and reserve water, cream in butter, egg, milk, cheese, sour cream, garlic and water.

  5. Set aside.

  6. Saute with butter and oil, onions, garlic, carrots, and celery.

  7. Add spices.

  8. Remove from pan.

  9. Add onions, garlic, and beef, add salt and pepper.

  10. Brown.

  11. Set aside.

  12. Add butter and flour, brown.

  13. Add wine.

  14. Add broth and potato water.

  15. Mix in vegetables and meat.

  16. Add peas, cook til peas are done.

  17. Place in a cassorole dish, top with potatoes.

  18. Cook at 400F.

Email to a friend | Print this recipe | Back