Ryan's Shepherd's Pie

Ingredients

3 large baking potatoes (about 2 pounds), peeled & thinly sliced
6 celery stalks, sliced thin
6 carrots, sliced thin
1 large onion, chopped
2 T fresh or dried shallots, chopped
1/4 C flour
1 C corn
1 cup milk
2 C cheddar, shredded

Preparation

1
Place potatoes in a large saucepan, and cover with water by at least an inch. Bring to a boil; reduce to a simmer, until potatoes are tender, 15 - 20 minutes.
2
Heat oil in a large heavy pot (or Dutch oven) over medium-high heat.
3
Add celery, carrots, onion, and shallots. Cook, until vegetables are tender.
4
In a separate pan, cook beef until no longer pink; drain fat and add the beef to the vegetables.
5
Stir in tomato paste, flour, and corn; cook 1 minute. Set mixture aside.
6
Drain potatoes thoroughly; return to pan.
7
Add milk, 1 cup cheese, and salt and pepper to taste. Mash until smooth.
8
Preheat oven to 450.
9
Pour beef & vegetables into a 13-by-9-inch baking dish. Spoon large dollops of potatoes over meat and vegetable mixture, spreading to the edges of the pan.
10
Sprinkle with remaining cup of cheese.
11
Bake until topping cheese is starting to brown and filling is bubbling, about 20 minutes.
12
Let stand 5 minutes before serving.

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About

Not sure where I found the original recipe, but I tweaked it to suit my tastes anyway. (You can refrigerate the assembled pie and bake just before serving - increase baking time to approximately 30-35 minutes.)

Yield:

6.0 -8 servings

Added:

January 2, 2010

Creator:

Anonymous

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