Shepherd’s Pie by Elizabeth

Shepherd's Pie by Elizabeth

Elizabeth
This recipe for shepherd's pie is a bit different, giving cooks the option to use lamb over beef, and adds carrots for color and flavor.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Entrées
Cuisine British
Servings 8 people

Ingredients
  

  • 1 lb. ground beef
  • 1 onion medium, sliced
  • 1 clove garlic minced
  • 18 oz. beef gravy Heinz or scratch
  • 1 carrot diced (optional)
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • mashed potatoes prepared

Instructions
 

  • Preheat oven to 350°F.
  • Brown ground beef over medium heat in large skillet. Break up all lumps until it is evenly crumbled.
  • Drain grease from meat and remove from skillet. Set aside to cool.
  • Sweat onions (until translucent) in same skillet (do not clean) and add garlic.
  • Pour ground beef back into skillet over onions and garlic.
  • Add gravy, carrot, salt, and pepper.
  • Raise heat and bring to a simmer for about 15 minutes or until carrot is tender.
  • Pour mixture into 9" deep baking dish and top with prepared mashed potatoes.
  • Bake for approximately 45 minutes.

Notes

  • Ground lamb can be used in place of beef.

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