Shepherd's Pie Recipe
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.
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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