Shepherd's Pie
1 1/2 pounds lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1/8 teaspoon dried thyme
1/8 teaspoon dried ground savory
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups beef stock
1 teaspoon Worcestershire sauce
2 medium carrots, diced
4 large potatoes
3/4 cup milk
1 egg, lightly beaten
2 cups grated cheddar cheese
1 cup small early peas
Oven:  400º

Brown the beef; drain. Add onion and garlic; cook until softened; stir in thyme, savory and a little salt and pepper.  Stir in flour.  Add stock, Worcestershire sauce and carrots.  Simmer partially covered, about 20 minutes, stirring often, until fairly thick and carrots are tender. Add salt and pepper to taste, if needed.

Spread meat mixture in 9 x 13 baking dish.  Let cool slightly. Meanwhile, boil potatoes in salted water until tender drain and mash. Beat in milk. Reserve half of egg for brushing on top; beat rest of egg into potatoes.  Pour peas over top of meat mixture, layer generously with grated cheese and spread potato mixture carefully over all, sealing to edge of dish.  Brush with remaining egg.  Bake 15-25 minutes or until bubbling hot and top is golden brown.  Makes about 6 servings.

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