Shelly's Recipe

*SHEPHERDS PIE*

Category: Casseroles - Beef

2 lbs ground beef
2/3 cup chopped yellow onion
1/2 cup chopped celery
2 cloves garlic, minced
2 lbs potatoes, peeled
4 tbsp butter
1 cup heavy cream
1 tbsp white pepper and salt
2 carrots, sliced
1/2 cup peas
2 1/2 tbsp beef base
1 packet au jus mix
1/2 cup Worchester Sauce
3 oz tomato paste
1 cup water mixed with 2 tbsp flour
1 cup shredded cheddar cheese

Boil potatoes until fork tender, about 20 minutes When potatoes are done, strain them and then combine them in a mixing bowl with heavy cream, butter, white pepper and salt. With a hand mixer or potatoes masher, mash potatoes until smooth.

Saute beef, vegetables and garlic until beef is browned. Drain. Blanch carrots and add to beef mixture, reduce heat add peas and simmer 5 minutes.

In a large stock pot, combine water, au jus mix, Worchester sauce and tomato paste. Bring to a boil, stirring occasionally. Add roux to thicken to a gravy consistency. Once sauce is thickened combine carrots, peas and cooked ground beef, minced onion mix. Stir together. Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top. Bake at 350 for 20 minutes. Top with cheese and let sit until cheese melts, about 5 minutes.