SHEPHERD'S PIE ENGLISH STYLE

Shepherd's Pie English Style image

I have adapted from another recipe I had for Shepherds's Pie. My husband's Scottish roots led me to this recipe. I have substituted ketsup for the tomato paste with good results.

Provided by Southern Lady

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

5 large potatoes
2 teaspoons salt (divided)
2 tablespoons butter
2 tablespoons half-and-half cream (milk will work)
1 tablespoon sour cream (optional)
1 teaspoon pepper (divided)
1 lb ground beef (lean)
1 large tomatoes, chopped
8 ounces mushrooms, sliced
2 tablespoons parsley, chopped
1 tablespoon tomato paste (or substitute with Ketsup)
1 teaspoon Worcestershire sauce
1 cup beef gravy (from package mix)
10 ounces frozen green peas (or shelled peas)

Steps:

Cook potatoes in salted water. Drain, let cool and remove skins.
Mash in large bowl with butter, Half & Half, sour cream, and season to taste with 1/2 tsps. each salt and pepper. Spur cream is optional but does add flavor to the potatoes. Set aside.
Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper.
Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
Add peas and cook about 5 minutes.
Fold mixture into casserole dish.
Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.

Nutrition Facts : Calories 514.7, Fat 17.4, SaturatedFat 7.8, Cholesterol 64.6, Sodium 1177.9, Carbohydrate 65.7, Fiber 9.9, Sugar 6.9, Protein 26

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