Shepherd's Pies (Martha stewart casserole)

Shepherd's Pies (Martha stewart casserole)
Shepherd's Pies (Martha stewart casserole)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • U.S. Metric Conversion chart

  • 2

    pound(s) freshly ground beef

  • 1

    large onion, finely chopped

  • 4

    carrots, coarsely chopped

  • 2

    tablespoon(s) tomato paste

  • 2

    tablespoon(s) flour

  • 1

    tablespoon(s) Worcestershire sauce

  • Coarse salt and ground pepper

  • 10

    ounce(s) frozen peas, thawed

  • 2 1/2

    pound(s) russet potatoes, peeled and quartered

  • 1

    cup(s) milk

  • 6

    tablespoon(s) butter

Directions

Directions Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook beef until no longer pink, about 5 minutes per batch. Transfer beef to a colander set in a bowl; let fat drain off and discard. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: