Shepherd's Pie English Style
I have adapted from another recipe I had for Shepherds's Pie. My husband's Scottish roots led me to this recipe. I have substituted ketsup for the tomato paste with good results.
INGREDIENTS
Nutrition- 5large potatoes
- 2
- 2tablespoons butter
- 2
- 1
- 1
- 1
- 1
- 8
- 2
- 1
- 1teaspoon Worcestershire sauce
- 1cup beef gravy (from package mix)
- 10
Advertisement
DIRECTIONS
- Cook potatoes in salted water. Drain, let cool and remove skins.
- Mash in large bowl with butter, Half & Half, sour cream, and season to taste with 1/2 tsps. each salt and pepper. Spur cream is optional but does add flavor to the potatoes. Set aside.
- Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper.
- Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
- Add peas and cook about 5 minutes.
- Fold mixture into casserole dish.
- Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
Advertisement