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

    Average Rating:

    2 Total Reviews

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    • on December 23, 2007

      Ok, I did a few things different for this. I didn't add the nutmeg (because I didn't have any) to the potatoes and I used chicken broth instead of milk (because I'm lactose intolerant). I doubled the worcestershire sauce and ketchup and halfed the thyme (as in the spice) I didn't have any sage so had to leave that out. I also doubled the amount of water (because my husband likes things creamy) and I didn't have beef bullion cubes, I have the powdered stuff in the jar and used three teaspoons of it (which would equal the beef bullion cubes suggested). Intstead of carrots I used a bag of frozen "country vegetables trio" frozen veggies which has green beans, carrots, and corn and then added half a bag of frozen peas that I had left over. I used lean ground turkey instead of beef (because I don't eat red meat). This turned out fabulous, my husband wants me to make it again, next week--which is seriously saying something and the reason I gave it 5 stars! The reason I added more vegetables to it, is so I didn't have to fix a salad to go with it. If I mix the veggies in, then My husband will actually eat them.

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    • on December 12, 2007

      This was the first time I have ever had Shepherd's Pie - I have been wanting to try it for awhile. This recipe was great! Very tasty indeed! Next time, I will probably make less potatoes, as the meat to potato ratio was off a bit for my family's tastes. Yummy! Thanks for posting.

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    Nutritional Facts for Shepherd's Pie

    Serving Size: 1 (700 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1133.1
    Calories from Fat 526
    Total Fat 58.4 g
    Saturated Fat 19.4 g
    Cholesterol 104.2 mg
    Sodium 1211.0 mg
    Total Carbohydrate 113.3 g
    Dietary Fiber 12.4 g
    Sugars 8.9 g
    Protein 39.7 g

    The following items or measurements are not included:

    reduced-fat cheddar cheese


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