Shepherd's Pie
By: Gaelan Lloyd
Ingredients to buy
- ☐5 lbsGround beef
- ☐16 ozIdahoan mashed potatoes
- ☐2Onions (golden)
- ☐3 lbsFrozen peas, carrots, corn (cubed)
- ☐2 cansCampbell's condensed mushroom soup
- ☐1.5 cupsChicken broth
- ☐6 oz canTomato paste
Ingredients you probably have
- ☐Canola oil
- ☐Flour
- ☐Worcestershire sauce
- ☐Tomato paste
- ☐Garlic
- ☐Rosemary
- ☐Thyme
- ☐Bread crumbs
Equipment needed
- ☐51.5 qt long skinny Pyrex
- ☐LargeGrey Mixing bowl
- ☐2Large Staub pots
Makes 4-5 long skinny Pyrex dishes.
- Prep:
- Make broth/chicken stock
- Get out Rosemary/Thyme
- Chop onions
- Heat the pots with oil or butter over medium-high heat.
- Add the onion. Saute with salt and pepper.
- Add the beef evenly between the pots and mix in a total of:
- Garlic (1 tsp)
- Salt (2 tsp)
- Pepper (2 tsp)
- Cook until meat is evenly browned.
- Then, mix in to each pot:
- Cooking wine
- 4 tbsp flour
- Transfer the beef into the larger pot.
- Then, mix in:
- Tomato paste
- Mushroom soup
- Chicken broth
- Worcestershire sauce
- Rosemary (4 tsp)
- Thyme (4 tsp)
- Heat until bubbling, then reduce to simmer and cover for 15 min.
- Heat the oven on Convection at 375 degrees.
- Place baking sheets in oven to catch drips.
- Mix in the frozen corn and peas.
- Make the mashed potatoes.
- 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.
- Cover with bread crumbs (mixed in butter, sprayed with Pam?)
- Spray the potato surface with Pam to help crisping.
- Bake for 25 min until the potatoes begin to brown.
- Allow to cool ~15 min before serving.