Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 16.2 g
  • Cholesterol: 44.3 mg
  • Sodium: 317.7 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 13.5 g

View full nutritional breakdown of Shepherd's Pie calories by ingredient
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My version with lots of vegies My version with lots of vegies
Number of Servings: 10


    1 small zuccini
    1 medium onion
    1 stalk celery
    1 large carrot
    1 fresh ear of corn
    1 lb. ground beef
    5 medium potatoes
    1/2 cup 1% milk
    3 tablespoons unsalted butter
    2 tablespoons olive oil
    2 tablespoons tomato paste
    2 tablespoons unbleached flour
    1/4 cup water
    6 oz. red wine (3/4 cup)
    1 cup beef broth
    3/4 teaspoon beef base
    1 teaspoon rosemary


Boil potatoes until done while doing the following:
Brown ground beef, drain off fat
Add olive oil and all vegies except potatoes, saute
After browning, de-glaze with wine. You may want to do this in steps, brown a bit, de-glaze, repeat to build flavor.
Remove contents of pan to a bowl and set aside.
Add tomato paste and cook about 1-2 minutes.
De-glaze pan for the last time, making sure to scrape up all the bits. Add beef broth and beef base. Bring to a low boil. Mix flour with 1/4 cup water to dissolve all flour.
Add flour mixture to simmering broth a little at a time to thicken. You probably won't need the whole amount. Add rosemary. Add beef and veggies back to pan.
Drain potatoes and mash with butter and milk.
Add pan ingredients to a baking dish (8" x 10"). Put mashed potatoes on top. Bake at 350 degrees for 30 minutes.

Serving Size: Makes 10, 2" x 4" pieces

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