Shepherd’s Pie

Makes 6 servings


1 tbs canola oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground beef
1 cup beef broth
1 tbs tomato paste
(1 tsp chopped fresh/dry rosemary)
(1 tbs chopped Italian parsley)
(1/2 cup frozen peas)
2 pounds russet potatoes, peeled and cut into chunks
6 tbs unsalted butter
1/2 cup milk
Salt to taste


1) Preheat oven to 375 dF.

2) Heat oil. Add onion, carrot and beef. Cook until browned (~8-10 mins).

3) Drain fat. Add broth, tomato paste and herbs. Simmer until juice thickens (~10 mins). Add peas.

4) Pour into baking dish.

5) Boil potatoes in salted water. Cook until tender (~20 mins). Drain.

6) Mash potatoes with butter, milk and salt.

7) Spread over beef. Crosshatch top with fork.

8) Bake until golden brown (~30-35 mins). Serve.

Leave a Reply

Privacy Policy | Terms of Use
©1976, 1988, 1989, 1990, 1993, 1996, 1998, 1999, 2001, 2002, 2007 SANRIO CO., LTD. All rights reserved.
All copyrights on this page are owned by their respective owners. Comments are owned by the Poster.
Sanriotown Official Site | Sanrio Digital |Powered by WordPress.