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Shepherd’s pie recipe

Posted on Apr 17th, 2018
by Matthew
Categories:
  • Recipes

Shepherd’s Pie recipe

This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Shepherd’s pie recipe. Read more below.
Shepherd’s pie recipe, recipe Rating: 4.6
Number of votes:95
Ingredients:
5 cups cooked, chopped roast beef or pot roast (about 1/2 inch pieces, or smaller)
1 cup onions, chopped
3 cups thinly sliced carrots
1 cup celery, chopped
2 cups brown gravy (approximate)
1 beef bouillon cube or equivalent base
3 teaspoons parsley flakes
1/2 teaspoon sage – no more
3 large bay leaves
1 teaspoon garlic powder
1 teaspoon salt
Pepper to taste
margarine
mashed potatoes
cheddar cheese, grated
Instructions:

Saute onions, celery and carrots in margarine in large skillet just until tender. Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes. Be sure to remove bay leaves.Mixture should be thicker than stew but neither too dry or too runny. Add more gravy if necessary. Put approximately 3/4 cup hot beef mixture into small, round casserole dish. Cover to edges with mashed potatoes, smoothing with knife. Mark with tines of fork. Sprinkle middle with approximately 2 Tablespoons grated cheddar. Place under broiler until lightly browned or bake in 350-degree oven for 15 minutes. Garnish with fresh parsley.

Serves: 10


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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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