Shepherd's Pie

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Traditional pub fare....I think of it as the beef version of chicken pot pie! Cooking time does not include the time to make the potatoes."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (367.9 g)
  • Calories 543.5
  • Total Fat - 28.3 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 142 mg
  • Sodium - 272.2 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 4 g
  • Sugars - 4.2 g
  • Protein - 43.2 g
  • Calcium - 77.7 mg
  • Iron - 5.7 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Step 1

Cook the meat in a large skillet over medium heat until browned, stirring to crumble the meat. Add the wine and the next 7 ingredients; stir well.

Step 2

Cook over medium-high heat for 3 minutes. Transfer the meat mixture to a 3 quart casserole, reserving the drippings in the skillet. Remove and discard the bay leaf.

Step 3

Saute onion in pan drippings until tender; drain. Add onion to the meat mixture, stirring well. Spread potatoes over the meat mixture. Sprinkle with Parmesan cheese and paprika; dot with butter.

Step 4

Bake at 350° for 15 minutes or until the potatoes are browned and the mixture is thoroughly heated.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Haven't made shepherd's pie in such a long time and this recipe reminded me of how much I really enjoy this comfort food dish. I left out the marjoram and cloves and I added some frozen peas to this dish. I also thickened up the sauce a bit more by using a cornstarch slurry. Thanks for posting - will definitely make this dish again.

(30 Mar 2017)