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Shepherd's Pie




Source of Recipe


MSFIT and LISAUK


1 c diced raw or cooked carrots
1 onion, sliced
1/2 c fresh or partially frozen green peas
3 c diced cooked beef (leftover roast beef works PERFECTLY)
Salt & freshly ground pepper to taste
1 c beef gravy
2 c mashed potatoes at room temperature
1 egg
2 T milk

If using raw carrots, cook them in boiling, salted water until tender; 8 to 10 minutes. Drain and set aside. Meanwhile, cook the onions in boiling salted water until tender, about 5 minutes.

Preheat the oven to 350°F. In an 8-cup ovenproof casserole, combine the vegetables, beef, salt, and pepper. In a small saucepan, heat the gravy over low heat. Pour the gravy over the meat and vegetables. Bake, uncovered for 20 minutes.

Pipe or spoon the mashed potatoes over the meat and vegetables. IN a small bowl, beat the egg and milk together and brush over the potatoes. Return to the oven for 10 minutes, then place under the broiler to brown the potatoes for about 5 minutes.

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Erin makes hers more or less the way that I make mine except I usually use ground beef. Cook it up, drain the fat, add in the same veggies that Erin uses, add gravy to make a nice thick meat mixture and simmer for a bit. I add in Worcestershire sauce as well. Put into a casserole dish, dollop mashed potatoes on top, spead out using the back of a fork, then I sprinkle with cheese and dot with a tiny bit of butter. Bake until the top is golden and crunchy.
LisaUK