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Suggest a better descriptionBoil potatoes in salted water until tender, about 12 minutes.
While potatoes boil, Add oil, onions and garlic, cook until just translucent, add beef. Season meat with salt and pepper. Brown meat for 3 or 4 minutes. If there's too much grease left in the pan when browning, remove it before you add the veggies.
When meat mostly brown, add chopped carrot, mushrooms. Cover and cook veggies with meat 5 minutes, stirring frequently. Remove lid and stir in peas, paprika and parsley.
In a second small pan over medium heat cook butter and flour together 2 minutes, whisking as it cooks. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables.
Drain potatoes and pour them into a bowl. Mix sour cream and egg together. Add the sour cream and egg mixture into potatoes and mash until potatoes are almost smooth.
Preheat oven to 450 degrees.
Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and bake until potatoes are evenly browned. 2(0 minutes) Top casserole dish with more chopped parsley and serve.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 555 | ||
Calories from Fat: 266 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.6g | 39 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 146.9mg | 45 % | |
Sodium 277.8mg | 10 % | |
Potassium 1313.8mg | 35 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 32.9g | ||
Protein 33.6g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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