JAN’S SHEPHERD’S PIE - 8NEWS - WRIC | News Where You Live

JAN’S SHEPHERD’S PIE

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one 9-inch pie, 6 to 8 servings

 

Meat Crust

  • 1½ pounds lean ground beef or ground uncooked lamb
  • 1 egg
  • ½ (2-ounce) package (1 envelope) onion soup mix
  • ½ cup chopped peeled onion
  • 1 to 2 tablespoons commercial tomato-base chili sauce (optional)
  • ½ to 1 teaspoon Worcestershire sauce (optional)
  • ½  teaspoon chopped peeled garlic
  • Salt and freshly ground black pepper to taste

 

Vegetable Filling

  • 1 (16-ounce) package frozen mixed vegetables, partially cooked and well drained
  • 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
  • 6 to 8 ounces fresh mushrooms, thinly sliced (see note) or 1 (4.5-ounce, net wt.) jar sliced mushrooms, drained
  • 1 tablespoon finely snipped  fresh thyme leaves or 1 teaspoon dried thyme (optional)
  • ½ teaspoon Worcestershire sauce (optional)
  • Seasoned salt and seasoned pepper or freshly ground black pepper as desired (optional)

 

Mashed Potato Topping

  • 4 cups prepared mashed potatoes (see note)
  • 2 eggs, slightly beaten
  • 1 tablespoon finely snipped fresh thyme leaves or 1 teaspoon dried thyme (optional)
  • Seasoned salt or salt and freshly ground black or white pepper to taste
  • Grated Parmesan cheese or shredded sharp Cheddar cheese or cheese-blend for garnish (optional)
  • Paprika as desired for garnish (optional)

 

In a medium bowl, combine all meat crust ingredients, mixing well.  Press meat mixture over the bottom and up the sides of a 9-inch pie plate, forming a standing ridge.  Arrange a sheet of aluminum foil loosely over the meat crust; spread a thin layer of uncooked rice or dried beans over foil.  Bake in a preheated moderate oven (350 degrees F.) for 10 minutes or until meat is just browned.  Drain off any meat drippings from crust. 

In a medium bowl, combine vegetable filling ingredients, mixing gently but well.  Spoon into meat crust.  Loosely cover with aluminum foil and continue baking for 25 minutes.  In a medium bowl, combine mashed potatoes, egg, and seasonings, beating lightly.  Evenly spread potato topping over vegetable filling sealing to meat crust ridge. Continue to bake, uncovered, for 10 to 15 minutes or until potatoes are heated through, puffed, and lightly browned.  May sprinkle Parmesan or Cheddar cheese or cheese-blend over top of potatoes as a garnish, if desired, before baking potato topping.  Lightly sprinkle top of potato topping with paprika, if desired.  Cut into wedges and serve hot or at room temperature.

Note: Sweat fresh mushrooms with a few drops water, loosely covered, for 1 to 2 minutes over low heat; drain.

Note: May use fresh potatoes or packaged refrigerated or frozen or dried mashed potatoes as desired.

Note: May divide meat mixture, vegetable filling, and mashed potato topping into individual ramekins, if desired. Bake meat crusts for about 15 to 20 minutes; fill each with vegetable filling and potato topping. Continue to bake each about 10 minutes.

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