Pimblett's Shepherd's Pie
Yield
4 servingsPrep
20 minCook
90 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato topping | |||
| 6 | medium |
potatoes
peeled, quartered |
|
| ¼ | cup |
milk
|
|
| 1 | tablespoon |
butter
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| Filling | |||
| 2 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
sage
dried |
*
|
| 1 | pound |
ground beef
|
|
| ¼ | cup |
water
|
|
| 2 | medium |
carrots
finely chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 1 | teaspoon |
sugar
granulated |
|
| 1 | teaspoon |
ketchup
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato topping | |||
| 6 | medium |
potatoes
peeled, quartered |
|
| 59 | ml |
milk
|
|
| 15 | ml |
butter
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| Filling | |||
| 3E+1 | ml |
olive oil
|
|
| 2 | medium |
onions
chopped |
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
sage
dried |
*
|
| 453.6 | g |
ground beef
|
|
| 59 | ml |
water
|
|
| 2 | medium |
carrots
finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 5 | ml |
sugar
granulated |
|
| 5 | ml |
ketchup
|
|
| 5 | ml |
dijon mustard
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
For topping, place potatoes in large saucepan of cold, salted water.
Bring to boil, then simmer partially covered 20 minutes or until very tender.
Drain.
Add milk, butter, nutmeg, salt and pepper to taste.
Mash potatoes until smooth and fluffy.
Keep warm.
For filling, heat oil in large skillet over medium heat.
Add onions, parsley, thyme and sage.
Cook 5 minutes or until onions have softened slightly.
Add beef and water to pan, stirring frequently to break up meat; cook until no longer pink, about 3 to 5 minutes.
Stir in carrots; cover, reduce heat and cook 15 minutes, stirring occasionally.
Stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, worcestershire sauce, salt and pepper to taste.
Cook 5 minutes.
Skim and discard any fat.
Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
Spread potato mixture on top.
Score topping using prongs of fork.
Bake in preheated 350℉ (180℃) F oven 30 to 40 minutes, until potatoes are golden brown on top and filling is hot.
