Shepards Pie

Shepherd’s pie is the perfect simple dinner that’s sure to put a smile on the face of any Irish person in your life.
Shepards Pie
Shepards Pie

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    medium russet potatoes (about 1 1/2 lbs) peeled and cut into 1 inch pieces

  • 5

    tablespoons Irish butter, divided

  • 1/2

    C milk

  • 1

    tsp salt, divided

  • 1/2

    tsp pepper, divided

  • 2

    medium onions, chopped

  • 2

    medium carrots, finely chopped

  • 1/2

    tsp dried thyme

  • 2

    cups cooked minced beef OR 1 1/2 lbs ground beef or lamb

  • 3

    Tbls tomato paste

  • 1

    Tbls Worcestershire sauce

  • 1 1/2

    cups reduced-sodium beef stock (or broth)

  • 1/2

    C frozen peas

Directions

Preheat oven to 350 degrees Spray a 1 1/2 quart baking dish with nonstick cooking spray. Place potatoes in a large saucepan; add cold water to cover by 2 inches. Bring to a boil over medium heat; cook 16 to 18 minutes or until tender. Drain potatoes; return to pan. Heat milk in a small saucepan over medium-high heat until hot. Add 3 Tbls butter, 1/2 tsp salt and 1/4 tsp pepper; cook until butter is melted. Pour milk mixture into saucepan with potatoes; mash until smooth. Set aside. Melt remaining 2 Tbls butter in large nonstick skillet over medium heat. Add onions, carrots and thyme; cook 8-10 minutes until vegetables are softened but not browned, stirring occasionally. Add meat; cook over medium high heat for 4 minutes or until no longer pink. Drain excess fat. Return skillet to heat 5-6 minutes or until meat is lightly browned. Add tomato paste and Worcestershire sauce; cook 1 minute. Stir in stock; bring to a boil and cook 7-8 minutes or until nearly evaporated. Stir in peas, remaining 1/2 tsp salt and 1/4 tsp pepper; cook 30 seconds. Transfer mixture to prepared baking dish. Spread mashed potatoes in an even layer over the meat mixture; use a spatula or a fork to make swirls or crosshatch design on top. Bake 35 minutes or until the filling is hot and bubbly and the potatoes bein to brown.

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