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Prize Winning Shepherd's Pie


Prize Winning Shepherd's Pie recipe













Trans-fat Free, High Fiber


2 pounds roast beef
2 large onions
finely chopped
1 clove garlic
1 each tomatoes
peeled, seeded, chopped
2 cups beef stock
prefer veal stock if possible
½ cup red wine
1 tablespoon cognac
2 tablespoons worcestershire sauce
¼ pound mushrooms
1 tablespoon butter
1 tablespoon canola oil
½ teaspoon thyme
1 tablespoon all-purpose flour
salt and black pepper
to taste
8 medium potatoes
2 tablespoons butter
¼ cup milk
1 pinch nutmeg
1 each egg yolks


Grind roast beef. Brown meat in butter and oil.

Stir in onion and garlic and cook until onion starts changing.

Stir in mushrooms and cook until liquid has evaporated.

Season with salt and pepper.

Stir in flour and cook 1 minute.

Add cognac and cook over high heat until it evaporates.

Add wine and cook until wine has evaporated.

Stir in tomato, broth and thyme. Bring to a boil and simmer covered for 1½ hour, adding more broth if needed.

Add Worcestershire and cook 10 minutes. Set aside.

Prepare potatoes:

Cook potatoes in their skin. Let cool a little.

Peel potatoes, mash them adding butter, milk, salt, pepper and nutmeg.

Place prepared meat in a baking dish. Spread potatoes on top.

Brush top with egg yolk.

Bake in 350℉ (180℃) oven for ½ an hour or until top is golden.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 95036% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 531mg 22%
Total Carbohydrate 27g 27%
Dietary Fiber 8g 32%
Sugars g
Protein 140g
Vitamin A 11% Vitamin C 60%
Calcium 13% Iron 34%
* based on a 2,000 calorie diet How is this calculated?


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