Shepherd's Pie Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseMain Dish
MethodBakedInterest GroupEveryday

Ingredients

 
2 tbsp (30 ml) oil
 
1/2 red onion, chopped
 
1 tbsp (15 ml) chopped parsley
 
1/2 lb (250 g) mushrooms, coarsely chopped
 
1/4 tsp (1 ml) ground clove
 
1/4 tsp (1 ml) allspice
 
1 lb (500 g) ground beef
 
1/2 lb (250 g) ground pork
 
1/2 tsp (2 ml) basil
 
1/4 tsp (1 ml) thyme
 
12 oz (341 ml) can whole kernel corn, drained
 
1 1/2 cups (375 ml) hot tomato sauce
 
1/2 cup (125 ml) grated Romano cheese
 
3-3 1/2 (750-875 ml)) mashed cups potatoes
 
2 tbsp (30 ml) melted butter
 
Salt and pepper
 
Dash paprika

Directions

Preheat oven to 375°F (190°C).
Heat oil in skillet and cook onion and parsley 2 minutes.
Add mushrooms, clove and allspice; continue cooking 3 minutes over medium heat.
Stir in beef and pork, add basil and thyme; cook 5 to 6 minutes over medium-high heat.
Mix in corn, season and cook 3 to 4 minutes.
Add tomato sauce, cheese and continue cooking 2 to 3 minutes over medium heat.
Spoon mixture into large baking dish and completely cover with mashed potatoes.
Use a pastry bag for a fancy top as shown in the picture.
Sprinkle potatoes with paprika and moisten slightly with melted butter.
Bake 45 minutes in oven.

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