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    You are in: Home / Recipes / Shepherd's Pie Recipe
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    Shepherd's Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    CountryLady's Note:

    Many chefs would argue that this should be called "Cottage Pie" since it calls for beef rather than lamb but I've never heard of it being made without meat! Personally, I think this is an excellent dish, full of flavour Although not included in the original list of ingredients, I tossed in a handful of frozen peas & corn before assembling - leftover veggies could also be used. This recipe was created by Toronto's own Lucy Waverman & published in the Autumn 2007 edition of Food & Drink magazine. Thank you Lucy!

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    Units: US | Metric




    1. 1
      FILLING: Heat oil in a skillet over medium heat; add vegetables & saute until softened, about 4 minutes.
    2. 2
      Crumble beef & add to mixture along with garlic, cayenne, thyme and salt & pepper to taste; saute until beef loses its pinkness, about 3 minutes, then drain off excess fat.
    3. 3
      Stir in flour & remaining ingredients for the filling; bring to a boil, reduce heat & simmer for 30 to 35 minutes or until the sauce has thickened to the consistency that you prefer.
    4. 4
      TOPPING: Cook potatoes in boiling salted water until tender, about 20 minutes; drain well, return to pot & dry off on turned-off burner.
    5. 5
      Mash with butter & milk; stir in freshly ground pepper.
    6. 6
      ASSEMBLY: Spoon beef mixture into a medium sized baking dish & top with potato mixture.
    7. 7
      Bake for 20 to 25 minutes in a preheated 375F oven or until mixture is bubbling.

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    Ratings & Reviews:

    • on August 27, 2008


      I followed the recipe thoroughly, except i did not add meat. It came out ok. The problem was, i did not know how many potatoes to use, since i did not have a scale to weigh them on. I think i made too many of them, and they overwhelmed the meal. Wow, did it smell delicous when it was cooking though.

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    • on December 02, 2007


      At first, I thought I overdid the cayenne...but it's really really good. I did not use the rutabaga/turnip ingredient. Overall a very good recipie. I served with corn--though could have easily added to the recipie.

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    Nutritional Facts for Shepherd's Pie

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 567.6
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 12.7 g
    Cholesterol 106.6 mg
    Sodium 860.4 mg
    Total Carbohydrate 51.7 g
    Dietary Fiber 6.1 g
    Sugars 9.7 g
    Protein 29.6 g

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