Shepherds Pie
From canned_food_fan 14 years ago
- 30 minutes to make
- Serves 6
Enjoy the comfort of this Irish classic. Originating as a creative, economical way to use leftover "Sunday roast," this version is made with tender ground meat and nutritious canned carrots, all topped with Irish Champ (mashed potatoes, mixed with green onion). Read more It will warm you from head to toe. See less
Ingredients
- 1 pound lean ground beef or lamb shopping list
- 1 medium onion, chopped shopping list
- 1 stalk celery, chopped shopping list
- 1 can (14.5 ounces) carrots shopping list
- 3 tablespoons canned tomato paste shopping list
- 1 teaspoon dried thyme shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/4 cup chopped parsley shopping list
- Topping: shopping list
- 2 cans (14.5 ounces each) sliced potatoes, drained shopping list
- 1/4 cup fat-free milk shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon nutmeg shopping list
- 1/4 cup chopped green onion shopping list
- 2 tablespoons shredded cheddar cheese shopping list
How to make it
- Cook and stir the beef, onion and celery in a medium skillet over medium-high heat until the beef is lightly browned and the onion is translucent. Add the carrots, tomato paste, thyme and black pepper. Simmer for 5 to 10 minutes to blend; mix in parsley. Transfer to a 9 1/2-inch pie pan.
- Topping: Combine the potatoes with milk, black pepper and nutmeg; mash in food processor with pulsing action. Mix in the green onion.
- Spread the potato mixture over the beef mixture in the pie dish; sprinkle with cheese. Bake at 350°F for about 30 minutes, or until the potato is lightly browned. Let sit for 5 minutes before serving.
- Servings: 6
- Nutritional Information Per Serving:
- Calories 260; Total fat 9g; Saturated fat 3.5g; Cholesterol 50mg; Sodium 620mg; Carbohydrate 28g; Fiber 6g; Protein 19g
The Rating
Reviewed by 3 people-
Delicous shepherds pie thanks for sharing canned_food high5
momo_55grandma
in Mountianview loved it
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Sounds easy and good. ^5 :)
donman
in Hammond loved it
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I doubled the recipe and baked it in a 9x13" casserole dish for 45 minutes. That's a lot of nutmeg, even by doubling the topping I only used a couple of pinches of nutmeg and it was perfect!! Loved the topping and it went so well with the beef m...more
Cosmicmother
in Western loved it
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