Shelly's Recipe

SHEPHERD’S PIE

Category: Casseroles - Beef

Mashed Potatoes
3 lbs Yukon gold potatoes, peeled and quartered
1 tbsp salt
Pepper, to taste
1 cup warm milk
1/4 cup butter, room temperature

Make mashed potatoes. Cover and keep warm.

Filling
1 tbsp vegetable oil
2 lbs chuck steak, cubed
2 clove garlic, minced
1 cup chopped onion
2 bay leaves
Salt and pepper, to taste
2 tbsp flour
2 cups canned beef broth
1 (8 oz) can chopped tomatoes

Celery, carrot, 1/2 onion, tied together with string
2 cups frozen sweet peas, thawed
2 cups frozen diced carrots, thawed
1 cup pear onions, blanched
3 tbsp chopped parsley

In a saucepan, add oil, braise beef with garlic, onion, and bay leaves. Season with salt and pepper. When browned and onion is tender, dust with flour. Cook for 3-4 minutes, stirring often. Pour in broth and cook until mixture begins to thicken. Add canned tomatoes and vegetables tied together. Simmer for 5 minutes, then removed vegetable bundle. Add remaining ingredients. Taste and adjust seasoning. Transfer meat mixture to a 13x9 inch baking pan. Spread with mashed potatoes evenly on top of the casserole. Dot with butter, if desired. Bake at 350 until potatoes are golden, about 30 minutes.