Shepherd’s Pie

Serves: 5
Total Calories: 381


1 pound cooked beef or lamb
2 onions, chopped
2 carrots, peeled and chopped
3 tablespoons butter, divided
1 tablespoon cooking oil
1 cup gravy
2 pounds potatoes, boiled and mashed
1 egg yolk, beaten


Dice meat. Cook onions and carrots in 1 tablespoon butter and the oil over medium heat until they are tender but not brown. Stir in gravy. (If you do not have gravy, stir the 1 tablespoon flour into onions and carrots in pan and cook slowly for 7 minutes, then add 1 tablespoon tomato paste, and 1 cup bouillon.) Stir and cook until gravy thickens. Stir in diced meat.

With 1 tablespoon butter, grease well a 2-quart shallow oven-proof dish. Spread half the mashed potatoes in the bottom of the dish. Spoon meat and gravy over the potatoes and top with a layer of remaining potatoes. Paint the top of the potatoes with egg yolk. Dot with remaining 2 tablespoons butter. Bake, uncovered, in a 350° oven for 30 minutes. The potatoes should be golden brown on top when the dish is done.

Nutritional Facts:

Serves: 5
Total Calories: 381
Calories from Fat: 148

This Shepherd’s Pie recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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