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Shepherd's Pie
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Source: momsbudget.com
2 tbsp | vegetable oil |
2 | carrots, chopped |
2 small | onions, chopped |
1 tbsp | flour |
1-1/4 cups | beef stock, (use chicken stock if using ground turkey instead of beef) |
2 tbsp | ketchup |
1 tsp | Worcestershire sauce |
1 tsp | thyme |
salt | |
pepper | |
1 lb | cooked ground beef or turkey |
2 1/2 lbs | mashed potatoes |
2 tbsp | butter, softened |
3 tbsp | cream |
In medium saucepan, heat oil and fry onions and carrots until soft. Add flour, creating a paste, cooking for one minute. Add ketchup, beef stock, Worcestershire sauce, thyme, salt and pepper, bringing to a boil. Simmer 2-3 minutes, then add ground beef or turkey, simmering until heated through. Add to foil disposable casserole. In a separate bowl, combine mashed potatoes with butter and cream, then top meat mixture with it. Cool and freeze. If you have a small family, split into two casseroles instead of one. (Double batch fits in 3 foil 9x9 pans)
Cooking day:
Thaw overnight in fridge or 4-5 hours at room temperature. Brush top with egg (optional). Preheat oven to 425F and bake for 20-30 minutes (if you split into two casseroles, cooking time may be shorter).
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