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The Best Shepherd's Pie
Chrystal Mahan YUMeating.com
Adapted from (pg 111) Traditional Irish Cooking's Shepherd's Pie by Darnia Allen.
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Ingredients
1
lb
ground beef
1/2
purple onion
diced
1/2
white onion
diced
6
potatoes
peeled and quartered
2
+ 1 TBSP butter
1/4
c
milk
2
TBSP
wheat flour
1 2/3
cup
beef stock
1/2
c
corn
canned, drained and rinsed
1
c
frozen peas and carrots
1
TBSP
tomato sauce
1
tsp
thyme
salt
pepper
1/2
cup
Irish cheddar cheese
Instructions
In a large pan boil the potatoes.
Put 1 tbsp of butter and onions in the bottom of a dutch oven and saute them until tender on low heat.
After about 5 minutes of cooking the onion add the wheat flour.
Cook until brown.
Pour in the beef stock and bring to a boil.
While waiting for the stock to boil, in a frying pan add the ground beef and cook on medium-low until brown.
Add the peas, carrots and corn. Stir well and cook with beef for an additional 3 minutes.
Be sure to use a spatula to mince it into small pieces as it cooks.
When your beef stock comes to a boil at the tomato sauce, parsley, thyme, salt and pepper.
Cook on low for 5 minutes.
When potatoes are done (they will be tender when poked with a fork) drain the water.
Add 1/4 c milk and 2 tbsp butter to the potatoes.
Mash using a hand masher and then set aside.
When your beef is done cooking pour the meat mixture in with the onion mixture.
Bring pot to a boil.
Remove from heat and place the mixture in the bottom of a large pie pan.
Cover with the mashed potatoes.
Cover with the shredded Irish cheddar cheese.
Place under the oven broiler until cheese is melted golden brown.