Search
by Ingredient

Classic Shepherd's Pie

StarStarStarStarHalf star

Your rating

Recipe

If you're feeding a large family, then make this scrumptious Shepherd's Pie that tastes so good, it probably won't guarantee you any leftovers!

 

Yield

12 servings

Prep

10 min

Cook

70 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
lean
Camera
½ pound hot italian sausages
cut lengthwise into 1/4 inch pieces
Camera
16 ounces tomatoes
whole peeled
Camera
½ cup mushrooms
sliced, fresh
Camera
1 clove garlic
minced
Camera
2 tablespoons balsamic vinegar
Camera
1 cup green peas
frozen
Camera
1 tablespoon basil
fresh chopped or 1/2 ts dried
Camera
1 teaspoon salt
Camera
4 teaspoons oregano
dried, crumbled
Camera
black pepper
freshly ground
* Camera
2 pounds potatoes
pared and cut into 1 inch chunks
Camera
¾ cups milk
Camera
½ cup Parmesan cheese
grated
Camera
6 tablespoons butter
room temp.
Camera
salt
to taste
* Camera
black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
lean
Camera
226.8 g hot italian sausages
cut lengthwise into 1/4 inch pieces
Camera
462.4 ml/g tomatoes
whole peeled
Camera
118 ml mushrooms
sliced, fresh
Camera
1 clove garlic
minced
Camera
3E+1 ml balsamic vinegar
Camera
237 ml green peas
frozen
Camera
15 ml basil
fresh chopped or 1/2 ts dried
Camera
5 ml salt
Camera
2E+1 ml oregano
dried, crumbled
Camera
1 x black pepper
freshly ground
* Camera
907.2 g potatoes
pared and cut into 1 inch chunks
Camera
177 ml milk
Camera
118 ml Parmesan cheese
grated
Camera
9E+1 ml butter
room temp.
Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera

Directions

  • Hot Italian sausages should be cut lengthwise in half and sliced ¼ inch thick.

  • Potatoes should be pared and cut into 1 inch chunks.

Place groun beef and sausages in a medium skillet.

Cook, breaking up beef, over medium-high heat until meat loses some of its pink color and releases juices.

Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring occasionally and breaking up tomatoes, about 10 minutes.

Stir in peas, basil, ½ teaspoons salt, oregano and pepper. Simmer 10 minutes. Remove from heat.

Meanwhile, boil potatoes in water to cover until tender, about 20 minutes.

Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese, butter, remaining ½ teaspoons salt and pepper to taste; continue to beat until smooth.

Preheat oven to 350℉ (180℃).

Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge.

Bake until golden annd bubbling, about 45 to 50 minnutes. Let stand 10 minutes before serving. Serve hot.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Installing a browser extension to print a recipe is idiotic. It doesn't work to start with and changes my default browser and who knows what else. And after all that it doesn't work. I install it, try to print the recipe and it wants to install it again. Get rid of it and just use a printable page.

 

 

Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 31353% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 594mg 25%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 34g
Vitamin A 13% Vitamin C 17%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe