Shepherd's Pie
Recipe: #24891
September 17, 2016
Categories: Ground Beef, Potatoes, British, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Beef Dinner, Ground Beef Dinner, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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