Shepherd's Pies (Martha stewart casserole)

Shepherd's Pies (Martha stewart casserole)

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • pound(s) russet potatoes, peeled and quartered

  • 1

    cup(s) milk

  • 6

    tablespoon(s) butter


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.


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