Ingredients

How to make it

  • FOR FILLING.
  • sprinkle meat with salt and pepper.Heat 2 tblsp oil in heavy large pot over med heat.Working in 2 batches,add meat and saute until browned on all sides (about 7 min per batch)using slotted spoon transfer meat to a bowl,add remaining 1/2 tblsp oil to the pot;add oinion and saute 5 min add carrots,celery,tomato,garlic,tomato paste,bayn leaves and thyme;stir 1min stir in both broths and browned meat bring to boil.reduce heat low,cover and simmer until meat is very tender,stirring occasionally about 1 1/2 hours.
  • Mix butter and flour ina small bowl to blend.whisk into beed mixture and bring to a boil.Season filling to taste with salt and pepper.
  • FOR TOPPING
  • Bring large pot of salted water to a boil.add parsnips and cook 2 min.add potatoes and squash and cook until all vegetables are very tender,about 10 min longer.Drain ,return vegetables to pot,add butter
  • and mash until almost smooth.Season to taste with salt and pepper
  • Preheat oven to 375F.Stir swiss chard in to hot filling and cook unbtil chard wilts,about 3 min.Divide filling among four 2 cup remekins or souffle dishes.
  • Spread warm topping over filling in each remekin,dividing equally,bake until filling is bubbling at edges and toppingbegins to brown,about 30 min.

Reviews & Comments 3

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  • zena824 6 years ago
    Ive bookmarked this... Ive been looking for a good shepards pie and this sounds like it would really be good... is this by chance scottish or irish....
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  • kukla 6 years ago
    A great take on Shepherd's Pie! Thanks for the post, Caramia!
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  • wynnebaer 6 years ago
    This sounds so good...A must try now that the cooler weather is here....Thanks
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