Altschul Recipe Database: Shepherd's Pie
Recipe: Shepherd's Pie
This is a Entree Dish.
Full Recipe: Fannie Farmer (p. 262)
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ground lamb/beef garlic onion potatoes peas (or other small veg.)
3 cups chopped cooked lamb or beef 1 large garlic clove, chopped 1 medium onion, chopped 1 tsp rosemary, crumbled 4 tbsp butter 2 tbsp flour 3/4 cup beef broth salt freshly ground pepper 1/4 cup peas or other small vegetables 4 medium potatoes, cooked and mashed (approx. 3 cups)
Preheat the oven to 375°F. Combine the cooked meat, garlic, onion, and rosemary. Melt the butter in a skillet and stir in the flour; cook for a few minutes until smooth and blended. Slowly add the beef broth. Stir and cook until the gravy is thickened, cooking at least five minutes to get rid of the raw flour taste. Add to the meat mixture, stir to blend, and add salt and pepper to taste. If including vegetables, mix in.
Spoon into 1 1/2 quart casserole dish. Cover evenly with mashed potatoes, spreading to the edge of the casserole dish and making a criss-cross design with a fork. Bake for 35-45 minutes or until the meat is bubbling hot and the potatoes are browned.