Monday, May 17, 2010

Super Shepherds Pie

Here is a wonderful recipe for Shepherds Pie.  I usually double the recipe to serve for two nights or freeze for future use.  Try using sweet potatoes and ground chicken for a healthier version.  I also like to rice the potatoes for a lighter texture.  A potato ricer is a kitchen implement used to process potatoes (or other food) by forcing it through small holes, which are often not much wider than a grain of rice

shepherds pie


4 large potatoes, peeled and cubed
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
Couple dashes Worcestershire Sauce
3/4 cup each frozen peas and corn
1/4 cup shredded Cheddar cheese


1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and put through ricer; set aside.  (If you do not have a ricer, mash with milk as desired).
2.Preheat oven to 375 degrees F (190 degrees C.)
3.Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, add frozen peas and corn, reduce heat and simmer for 5 minutes.
4.Spread the ground beef mixture on the bottom of a 2 quart casserole dish. Top with the riced or mashed potato and sprinkle with remaining shredded cheese.
5.Bake in the preheated oven for 20 - 30 minutes, or until golden brown.

Serves 4, double the ingredients for leftovers

1 comment:

  1. I made this Super Sheppard's Pie last night for dinner for dinner and my family loved it! The nice thing about it too was that I prepped and cooked the ground beef early in the day and made Sloppy Joe's for lunch out of it as well by just putting the meat mixture into hamburger buns. Next time I will be sure to double the recipe and freeze the Sheppard's Pie.