Shepherd's Pie English Style |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I have adapted from another recipe I had for Shepherds's Pie. My husband's Scottish roots led me to this recipe. I have substituted ketsup for the tomato paste with good results. Ingredients:
5 large potatoes |
2 teaspoons salt (divided) |
2 tablespoons butter |
2 tablespoons half-and-half cream (milk will work) |
1 tablespoon sour cream (optional) |
1 teaspoon pepper (divided) |
1 lb ground beef (lean) |
1 large tomato, chopped |
8 ounces mushrooms, sliced |
2 tablespoons parsley, chopped |
1 tablespoon tomato paste (or substitute with ketsup) |
1 teaspoon worcestershire sauce |
1 cup beef gravy (from package mix) |
10 ounces frozen green peas (or shelled peas) |
Directions:
1. Cook potatoes in salted water. Drain, let cool and remove skins.
2. Mash in large bowl with butter, Half & Half, sour cream, and season to taste with 1/2 tsps. each salt and pepper. Spur cream is optional but does add flavor to the potatoes. Set aside.
3. Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper.
4. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
5. Add peas and cook about 5 minutes.
6. Fold mixture into casserole dish.
7. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
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