Shepherd’s Pie

(from deejp’s recipe box)

Tin of tomatoes is optional….usually I don’t add them.

Prep time: 25 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Beef, Main Dish

Ingredients

  • 2 lbs potatoes, peeled and quartered
  • 3/4 cup milk, hot
  • 2 Tbsp butter
  • S&P
  • 3/4 cup grated cheddar cheese
  • 2 Tbsp veg. oil
  • 2 onions, chopped
  • 2 clove garlic
  • 2 lbs ground beef
  • 2 tsp flour, heaping
  • 1 cup milk
  • 1/4 tsp Tobasco
  • 1 tsp thyme
  • 1 tsp curry powder or paste
  • Worsteschire
  • 1/2 cup frozen peas
  • 1 tin tomatoes, drained (optional)
  • 1 tsp paprika

Directions

  1. Boil potatoes 20 minutes and mash.

  2. Combine with hot milk, butter, S&P and cheese.

  3. Reserve.

  4. Cook oil, onions and garlic until tender.

  5. Add beef and brown lightly.

  6. Stir in flour, then milk.

  7. Bring to boil and cook 3-4 minutes.

  8. Add tomatoes (optional).

  9. Cook until thickened slightly, about 10 minutes.

  10. Add remaining spices (except for paprika) and peas and S&P.

  11. Transfer mixture to buttered 2 quart casserole dish.

  12. Spread mash potatoes on top.

  13. Sprinkle lightly with paprika.

  14. Bake in preheated oven 400 F for 30 minutes.

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