Shepherd's Pie
By: Gaelan Lloyd
Ingredients to buy
- ☐3 lbsGround beef
- ☐3 packsIdahoan mashed potatoes (4 oz)
- ☐1Onion (Large, golden)
- ☐2 lbsFrozen peas, carrots, corn (cubed)
- ☐1 canCampbell's condensed mushroom soup
- ☐1 cupChicken broth
- ☐4 tbspTomato paste (buy 1 fresh tube)
Ingredients you probably have
- ☐Canola oil
- ☐Flour
- ☐Worcestershire sauce
- ☐Tomato paste
- ☐Garlic
- ☐Rosemary
- ☐Thyme
Equipment needed
- ☐31.5 qt long skinny Pyrex
- ☐LargeGrey Mixing bowl
- ☐2Large Staub pots
Makes three long skinny Pyrex dishes.
- Chop the onion.
- Heat the pots with oil or butter over medium-high heat.
- Add the beef evenly between the pots and mix in a total of:
- Garlic (1 tsp)
- Salt (2 tsp)
- Pepper (2 tsp)
- Chopped onion
- Cook until meat is evenly browned.
- Then, mix in to each pot:
- Cooking wine
- 2.5 tbsp flour
- Continue to cook for another minute.
- Transfer the beef into the larger pot.
- Then, mix in:
- Tomato paste (4 tbsp)
- Mushroom soup
- Chicken broth
- Worcestershire sauce
- Rosemary (2 tsp)
- Thyme (2 tsp)
- Bring to a boil, then reduce the heat to low and cover.
- Simmer for 15 minutes until the sauce has thickened.
- Heat the oven to 400 degrees.
- Place baking sheets in oven to catch drips.
- While the sauce is simmering, prepare the mashed potatoes according to the package instructions.
- Mix in the frozen corn and peas (use about 1.5 lbs).
- Spray the casserole dishes with Pam.
- Spread the mixture evenly into the casserole dishes and press it down.
- Top with mashed potatoes. Using a spatula, put large clumps down. Gently smooth over the potatoes, pulling towards the edges and pressing down. Create a seal at the edges to prevent the mixture from bubbling over.
- Bake for 25 min until the potatoes begin to brown.
- Spray the potato surface with Pam to help crisping.
- Broil for a minute or two to crisp the top of the potatoes.
- Allow to cool at least 15 min before serving.