"Kerrian's Favorite Shepherd's Pie"
Author: Sheila & Charlie Kerrian
Recipe type: Entree
Cuisine: Irish
Serves: 6
- 6 cups mashed potatoes (save the potato water to be used later)
- 1 Tablespoon olive oil
- 2 cups peeled, diced carrots
- 1 teaspoon sea salt
- 1 medium onion, finely diced OR two Tablespoons onion powder
- 2 pounds ground beef (we used 93% lean)
- 1/8 teaspoon black pepper
- 1 Tablespoon butter
- 1 cup frozen peas
- 4 Tablespoons flour
- 4 Tablespoons of the mashed potatoes
- 3 Tablespoons Worcestershire sauce
- 1 cup potato water
- 1 cup chicken stock
- Heat oven to 400F
- Cook carrots in olive oil for 5 minutes on medium heat, cover while cooking.
- Sprinkle the salt over the carrots and stir.
- Sprinkle the onions (or onion powder) over the carrots, mix thoroughly and cook for another 2 minutes, keeping covered.
- Add the beef and stir well.
- Add black pepper and stir thoroughly.
- Brown meat (about 10 mins), then drain the fat.
- Add butter and peas and stir.
- Sprinkle the flour over the mix. Mix completely.
- Add 4 tablespoons of mashed potatoes, potato water, and Worcestershire sauce and mix thoroughly, keeping covered while cooking 2-3 minutes to thicken.
- Add chicken stock and stir, continuing to cook until gravy is thick, about 2-3 minutes.
- Season to taste.
- Divide meat into six pot pie dishes, then spread about 1 cup of mashed potatoes over each one.
- Arrange pies on cookie sheet in center of oven and bake about 20-25 minutes, until potato topping is lightly browned on top.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2014/03/knr-p-101-kerrians-shepherds-pie/
3.2.1230