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Name: Mary's Shephard Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons Olive oil; 1 onion diced; 4-5 carrots peeled and chopped; 15 oz beef stock; 2 lbs Ground beef; 1 cup Frozen Peas, corn, etc.; 2/3 cup Ketchup; 1/4 cup Dijon mustard; 2 tablespoons Flour; 2+ tablespoons Butter; Salt and pepper To taste; 6 Red potatoes; Milk; 1 cup Cheddar cheese Grated

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INGREDIENTS

2 tablespoons Olive oil
1 onion ; diced
4-5 carrots ; peeled and chopped
15 oz beef stock
2 lbs Ground beef
1 cup Frozen Peas, corn, etc.
2/3 cup Ketchup
1/4 cup Dijon mustard
2 tablespoons Flour
2+ tablespoons Butter
Salt and pepper ; To taste
6 Red potatoes
Milk
1 cup Cheddar cheese ; Grated

Servings

INSTRUCTIONS

- In large pan, saute onions until translucent (3-4 min).

- Add carrots and beef stock and cook over medium heat for ~8 min.

- Remove and strain/separate stock from onions/carrots, reserve both.

- In same pan, brown meat just until most of the pink is gone, don't overcook. Drain off fat and reserve meat.

- Return to pan to heat, add butter and flour and blend until light brown rue appears (about 2 min.)

- Return stock to pan/rue and whisk until blended/thickening. If too thick, thin with water (1/4 cup at a time) until it has a gravy consistency.

- Mix in reserved carrots, onions and meat along with frozen peas.

- Add salt/pepper to taste.

- Spread meat in 13x9 pan and top with prepared mashed potatoes (see below) and sprinkle with cheese.

- Bake at 350 for 25 min.

Mashed potatoes:

Boil potatoes until soft. Drain and mash with milk, butter, salt and pepper to taste.

NOTES

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Mary's Shephard Pie

2 tablespoons Olive oil
1 onion diced
4-5 carrots peeled and chopped
15 oz beef stock
2 lbs Ground beef
1 cup Frozen Peas, corn, etc.
2/3 cup Ketchup
1/4 cup Dijon mustard
2 tablespoons Flour
2+ tablespoons Butter
 Salt and pepper To taste
6 Red potatoes
 Milk
1 cup Cheddar cheese Grated

- In large pan, saute onions until translucent (3-4 min).
- Add carrots and beef stock and cook over medium heat for ~8 min.
- Remove and strain/separate stock from onions/carrots, reserve both.

- In same pan, brown meat just until most of the pink is gone, don't overcook. Drain off fat and reserve meat.
- Return to pan to heat, add butter and flour and blend until light brown rue appears (about 2 min.)
- Return stock to pan/rue and whisk until blended/thickening. If too thick, thin with water (1/4 cup at a time) until it has a gravy consistency.
- Mix in reserved carrots, onions and meat along with frozen peas.
- Add salt/pepper to taste.

- Spread meat in 13x9 pan and top with prepared mashed potatoes (see below) and sprinkle with cheese.
- Bake at 350 for 25 min.

Mashed potatoes:
Boil potatoes until soft. Drain and mash with milk, butter, salt and pepper to taste.

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Nutrition

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Serving Size: 1 Serving (4064g)
Recipe Makes: 1 Servings

Calories: 4632
Calories from Fat: 1736 (37%)

Amt Per Serving		% DV

	Total Fat 192.9g	257 %
	Saturated Fat 83.5g	418 %
	Monounsaturated Fat 78.9g
	Polyunsanturated Fat 7.7g
Cholesterol 758.5mg		233 %
Sodium 4946.9mg		171 %
Potassium 13811.1mg		363 %
Total Carbohydrate 467.4g		137 %
	Dietary Fiber 53g	212 %
	Sugars, other 414.4g
Protein 262.2g		375 %
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.

About Our Nutrition Facts

Calories per serving: 4632

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