Shepherd's Pie
- 2 pounds (about 3 large) russet potatoes
- 4 tablespoons butter
- 1/4 cup milk or cream
- 1 - 1 1/2 pounds ground beef, lamb, or a combination
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tablespoon tomato paste
- 3 teaspoons Worcestershire sauce
- 1 1/2 teaspoons salt, divided
- 1 cup shredded cheese (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (2)
- Celery stalks (2)
- Corn, frozen (1/2 cup)
- Peas, frozen (1/2 cup)
- Russet potatoes (2 pounds)
- Yellow onion (1)
- Meat
- Ground beef (1 pounds)
- Canned Goods
- Tomato paste (1 tablespoon)
- Condiments
Worcestershire sauce (3 teaspoons)
- Cooking & Baking
- Salt (1 1/2 teaspoons)
- Dairy
- Butter (4 tablespoons)
- Cheese (1 cup)
- Milk or cream (1/4 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 5, 2012 (3 months ago).
174 people saved this recipe.
