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Shepherd’s Pie


  • ¼ cup of Butter or Butter Olive Oil

  • 2 - 3 cups Onion minced

  • 2 ½ pounds of Ground Beef or Ground Chuck

  • 4 ounces Mushrooms sliced

  • ½ cup Carrots cut into dice small

  • 2 tablespoons Garlic minced

  • 1 28 ounces can of Plum Tomatoes peeled and chopped

  • 4 ounces Tomato Puree

  • 2 cup Frozen Peas

  • 1 tablespoon Fresh Rosemary finely chopped

  • 1 tablespoon Fresh Thyme finely chopped

  • ½ cup Beef Stock

  • 2 tablespoons Flour

  • 6 ounces Cheddar grated

  • 3 ounces Parmigiana Reggiano grated

  • Garlic Salt and Pepper to taste

  • Approximately 8 cups of Mash Potatoes

INSTRUCTIONS The lasagna pan used in the video is 13-inches x 9-inches x 2.5-inches deep Preheat Oven to 375F

  • If you have two frying pans. Heat some butter or butter olive oil in both pans.

  • If you only want to use one frying pan, heat some butter or butter olive oil in both pans until 365F, sauté the onions until golden brown, add the mushrooms and sauté them until they have release their water. Add the carrots and cook until tender. Remove all ingredients and reserve in a bowl. Clean your pan and now sauté the meat until golden brown. Add the carrots and cook until tender. When the meat is golden brown and the carrots are tender, add the tomatoes, tomato puree, fresh herbs, beef stock and using a strainer like the chef did sprinkle the flour on top and mix well. Add the peas and cook the mixture for a few minutes until it thickens slightly.

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