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Camelia

Shepherds Pie

A quick and easy, meant and veggie packed Irish tradition; with a twist.
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour
Servings: 6
Calories: 1340
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon olive oil
  • 3 large carrots small diced
  • 1 large onion minced
  • 1 pound ground beef
  • 2 teaspoons pepper
  • 1 tablespoon salt
  • 2 cups or 15 ounce can peas
  • 2 cups corn canned or frozen
  • 3 fresh thyme sprigs finely chopped
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 2 tablespoons Worcestershire sauce
  • 2 cups beef broth divided
  • 4-6 cups mashed potatoes
  • 1 egg beaten
  • Grated Parmesan cheese optional

Method
 

  1. Preheat the oven to 400*F.
  2. In a saucepan, heat olive oil.
  3. Saute the carrots until just starting to get tender.
  4. Stir in the onions, sauteing one additional minute.
  5. Next, add the ground beef and season with salt and pepper.
  6. Cook, stirring occasionally until browned (drain any excess fat).
  7. Add the butter.
  8. Gently stir in the peas and corn.
  9. Sprinkle with flour and stir thoroughly.
  10. Add 1 cup broth and Worcestershire sauce and allow to slightly reduce until begins to thicken.
  11. Add remaining broth.
  12. Adjust seasonings to your liking.
  13. Remove mixture from heat and pour into a 9x13 baking dish.
  14. With a spoon or piping bag, pie the mashed potatoes over the top of the meat mixture.
  15. Brush the beaten egg over the potatoes and sprinkle with Parmesan cheese.
  16. Bake at 400* for 20 minutes or until potatoes are slightly browned.

Notes

**Running short on time? Don't worry about throwing it in the oven, just spoon the meat mixture onto your bowl or place, top with potatoes and serve.