Tuesday, January 15, 2013


(My blog is a bit off and won't upload any photos...ugh!)

Mel Tipton asked for a recipe for Shepard's Pie...I have only made this once and it was really good.  He is a chef so I just hope he likes it..scary!


For Potatoes:
4 large potatoes, peeled and cubed
1 Tbl unsalted butter
1 Tbl finely chopped shallot
1/4 cup shredded cheddar cheese (I use white cheddar)

Cook potatoes in boiling salted water until tender. Drain and mash.  Mix with butter, shallot and cheese.  Add salt and pepper to taste and set aside.

For Other Layers:
5 carrots chopped
1/2 cup frozen peas and corn, thawed
1 Tbl canola oil
1 onion chopped
1 lb. lean ground beef
1 tsp each onion powder, garlic powder and worchestershire sauce
2 Tbl flour
1 Tbl ketchup
1 packet brown gravy mix*
1 cup water
1/4 cup shredded cheddar cheese

Boil carrots in salted water until tender - about 15 minutes.  Drain and mash and set aside.
Heat canola oil in a pan.  Mix ground beef with onion powder, garlic powder and worchestershire and add to the pan.  Cook beef through and drain off excess fat.  Stir in flour and cook for 1 minute.  Add ketchup.  Mix gravy with water and add to beef mixture.  Boil and reduce to simmer.

In a 13 X 9 pan, spread the beef mixture on the bottom.  Add a layer on top of mashed carrots.  Add a layer of peas and corn.  Top with mashed potato mixture and sprinkle with cheese.

Bake 20 minutes until golden brown.

* You can substitute beef broth for the gravy if you do not want it too thick.


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