Shepherd's Pie

Shepherd's Pie

  • 1 tbsp. Oil
  • 1 lbs. Grounds Beef, Lamb, Chicken or Turkey
  • 1 C Onion, small dice
  • 1 tbsp. Flour
  • 1/4 C Worcestershire Sauce
  • 2 tbsp. Tomato Paste
  • 1 tbsp. Soy Sauce
  • 2 C Beef Broth
  • 1 C Frozen Mixed Vegetables
  • 2 lbs. Potatoes, diced, skin on or off
  • 3/4 C Milk or Cream
  • 3 tbsp. Butter
  • 1 tsp. Salt and Pepper
  • Place the potatoes into a medium pot and cover with water. Bring the water to a boil and cook until soft, about 30 minutes. Drain the potatoes very well, then smash together with milk and butter. Season the potatoes with salt and pepper and set aside.

    While the potatoes are cooking, pre heat a large skillet over medium heat. Add the oil to the pan, when it smokes place the ground meat into the pan. Cook the meat until cooked through. Drain the grease from the pan by using a wad of paper towels and a pair of tongs. Add the onions to the pan and cook until the onions and beef are well browned. Stir in the flour and cook for one minute. Stir in the Worcestershire sauce, tomato paste, soy sauce, beef broth and vegetables. Cook this mixture down until the sauce has thickened, about 10 minutes. Season with salt and pepper to taste.

    Pre heat the oven to 425 F. Place the beef mixture into a casserole dish and top with a layer of mashed potatoes. Spread the potatoes out with the back of fork to leave a rough texture. Bake the shepherd's pie for 30 minutes or until golden brown. You can place under the broiler to get more browning action if you like.

    Now Get Crackin'!

    Chef Egg


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