A Southerner's Shepherds Pie - Gotta Try My Cottage Pie - Old Fashioned Cooking From Scratch
This recipe is in our Vol. 1 Cookbook and can be found on our website here:
Shepherd’s Pie
For Potatoes:
5 LBS. RUSSET POTATOES
2 TSP. SALT
1/4 CUP SOUR CREAM
3/4 TSP. BLACK PEPPER
1/2 STICK SALTED BUTTER
3/4 CUP MILK
Peel and cut potatoes-simmer in a stock pot 35 min. on
medium heat. Drain-add salt, sour cream, black pepper, milk, and margarine. Cream with stand mixer or hand
mixer until light and fluffy.
Beef filling:
SMALL ONION (DICED)
1.5 LB. GROUND CHUCK
1 TSP. WEBER STEAK-N-CHOP
1/2 CUP BROWN GRAVY MIX (MCCORMICK)
1 TSP.WORCESTERSHIRE SAUCE
2-15 OZ. CANS MIXED VEGETABLES
DO NOT USE FROZEN VEGETABLES
Brown beef with diced onion. Drain if needed. Add steak- n-chop, brown gravy mix, Worcestershire, and liquid from
one can of veggies. Cook on medium until liquid
evaporates.
Spray large square or round baking dish with cooking spray. Add half potatoes to bottom of dish. Add drained veggies
around outside edge. Add beef in center. Top with rest of
potatoes around edges of baking dish. Bake at 400 degrees
until brown and bubbly.
Tip: Recipe fits great in a 3” deep cast iron 10.25” skillet.
Option: substitute canned veggies with fresh pre-
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