RECIPES
Shepherd's Pie
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PREP/COOK TIME
30-45 mins
DIFFICULTY
Easy
SERVINGS
4-5
SERVINGS
2 dozen
Ingredients:
Potatoes:
1 1/2 lbs Russet potatoes, peeled
1/4 cup Half and half or heavy cream
3 oz Butter, unsalted
3/4 tsp Kosher salt
1/4 tsp Black pepper
1 tbsp Dry ranch powder
1/4 cup Sour cream
Meat Filling:
1 tbsp Olive oil
1 1/2 lbs Ground lamb or beef
1 cup Onions, diced
1 cup Celery, diced
1 cup Carrots, diced
1/2 cup Green peas
1/2 cup Corn
2 Garlic cloves, minced
1 tsp Kosher salt
1/2 tsp Black pepper
1 tbsp Flour
1 tsp Fresh thyme
Cheese (optional)
Directions (Potatoes):
- In a saucepan, boil potatoes until fork tender. Drain the potatoes in a colander and then return to the saucepan.
- Add half and half (or cream), butter, salt, pepper, ranch powder and sour cream, and mix thoroughly. Keep warm.
Directions (Meat Filling):
- Preheat the oven to 400oF.
- Heat oil in a sauté pan. Add meat and cook until completely done and remove, leaving oil and fat in the pan.
- Add onions, carrots, and celery and sauté 4–6 minutes. Add the garlic and cook 2 more minutes.
- Add green peas and corn, and garlic, salt, pepper, and flour and cook 3–5 more minutes. Add meat and combine.
- Let cool before assembling.
- In a nonstick pan, add a one inch layer of the meat filling topped with mashed potatoes and level with a spatula.
- Add cheese if desired and bake at 400oF for 12–15 minutes or until golden brown.