Shepherd's Pie Casserole Recipe
Shepherd'S Pie Casserole has a Luscious taste. The beef and potatoes give the Shepherd'S Pie Casserole Implausible taste. Must catch it
Ingredients
1 cup peeled, sliced carrots
1 medium onion, peeled, sliced
3 cups diced cooked roast lamb or beef
1/2 cup frozen peas, slightly thawed
Salt and pepper to taste
1 cup leftover gravy (or 1 cup canned gravy)
2 cups thick mashed potatoes
1 egg
2 tablespoons milk
Directions
Place carrots in small saucepan; barely cover with water.
Cook until fork-tender; drain.
Meanwhile, in separate saucepan cook onion, barely covered with water, until tender; drain.
Combine lamb, vegetables, salt, and pepper in 2-quart casserole; mix well.
Heat gravy; thin with boiling water if very thick.
Pour over meat and vegetables; stir to combine.
Bake, uncovered, at 350 F 20 minutes.
Place potatoes in pastry bag; pipe over top of meat mixture. (Can mound over top of casserole with spoon.)
Beat egg and milk together; brush potatoes with mixture.
Return to oven; bake 20 minutes.
Turn on broiler unit; cook until potatoes are lightly browned.
Cook until fork-tender; drain.
Meanwhile, in separate saucepan cook onion, barely covered with water, until tender; drain.
Combine lamb, vegetables, salt, and pepper in 2-quart casserole; mix well.
Heat gravy; thin with boiling water if very thick.
Pour over meat and vegetables; stir to combine.
Bake, uncovered, at 350 F 20 minutes.
Place potatoes in pastry bag; pipe over top of meat mixture. (Can mound over top of casserole with spoon.)
Beat egg and milk together; brush potatoes with mixture.
Return to oven; bake 20 minutes.
Turn on broiler unit; cook until potatoes are lightly browned.
