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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 411.4
  • Total Fat: 27.3 g
  • Cholesterol: 106.7 mg
  • Sodium: 659.8 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 17.6 g

View full nutritional breakdown of Shepherds Pie (Ground Beef) calories by ingredient
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Shepherds Pie (Ground Beef)

Submitted by: DLL2003


Number of Servings: 8

Ingredients

    For the potatoes:
    1 1/2 pounds russet potatoes
    1/4 cup half-and-half
    2 ounces unsalted butter
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    1 egg yolk


    For the meat filling:
    2 tablespoons canola oil
    2 carrots, peeled and diced small
    2 cloves garlic, minced
    1 1/2 pounds ground beef
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons all-purpose flour
    2 teaspoons tomato paste
    1 cup chicken broth
    1 teaspoon Worcestershire sauce
    1 tsp. dried rosemary
    1/2 tsp. dried thyme
    1/2 cup fresh or frozen corn kernels
    1/2 cup fresh or frozen English peas

Directions

Recipe adapted from Alton Brown's Shepherd Pie

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the beef mixture and spread evenly into an 10" pie plate. Top 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. Place on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Serving Size: 8 - 8 oz. servings

Number of Servings: 8

Recipe submitted by SparkPeople user DLL2003.





TAGS:  Beef/Pork |

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