Peggy's soon to be famous Shepherd's Pie.
Pre-heat oven to 400°F.
Saute carrots and onions in the olive oil until starting to get color (about 3-4 minutes). Add garlic and stir to combine, then add the meat.
Season with black pepper and thyme. Cook until browned then drain fat.
Add the butter with peas and corn
Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Bring to a boil, then reduce heat to simmer and cover. Cook for about 10 minutes allowing it to reduce down until you have a thick, meaty gravy. Season to your taste (check salt here IT WILL NEED SALT).
Remove from heat. Grease an oven proof dish and add the sauce/meat/veggies.
Add grated cheese to mashed potatoes. Top meat mixture with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Brush with egg and sprinkle with cheese (use egg to seal edges of potatoes). Sprinkle top with paprika.
Place casserole on cookie sheet to avoid bubble over.
Bake for about 25 minutes or until the potato is nice and browned on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 162 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 54.2mg | 17 % | |
Sodium 294.9mg | 10 % | |
Potassium 658.6mg | 17 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 12.4g | ||
Protein 6.2g | 9 % | |
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: 243
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