Recipe: Yummy My Shepherd's pie

My Shepherd's pie. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to.

My Shepherd's pie The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor. Season the water with salt and bring to a boil. Disclosure: This recipe post is sponsored by Hatfield Quality Meats. You can cook My Shepherd's pie using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of My Shepherd's pie

  1. You need 1 lb of ground turkey or chop meat.
  2. You need 1 of small onion.
  3. Prepare 1 can of beef broth.
  4. It’s 1 can of corn kernals.
  5. You need 1 of worcestershire sauce.
  6. Prepare 1 of green beans fresh or canned.
  7. You need 1 clove of garlic.
  8. Prepare 3 medium of potatoes.
  9. Prepare 1 of cheddar cheese.
  10. It’s 1 of milk.
  11. You need 1 of salt and pepper.
  12. It’s 2 tbsp of butter.

This ham shepherd's pie recipe is a riff on the classic dish. My version includes diced ham and veggies in a chicken gravy covered with a Cheddar mashed potato topping. With ground sirloin, creamy mashed potatoes, and a sprinkle of cheddar cheese, your family will never know this comforting shepherd's pie is low in calories. My shepherd's pie recipe is pretty straightforward and starts the way most do.

My Shepherd's pie instructions

  1. * i only use about a 1/4 of the can of beans and corn* Dice onions and mince garlic. Dice green beans into 1/4" bits. Mince garlic. Saute onions in a tablespoon of olive oil until starting to turn transparent. Then add beans, garlic and corn. Season with salt and pepper. Cook approx 5 mins..
  2. When veggies are done put in a bowl or plate to the side. Then start cooking turkey meat in same pan. Ground it up kinda like you would do a taco meat or chili. Cook fully. Then drain any fat..
  3. Throw veggies and meat back into pan. Add the 1/4 cup of beef broth and a good couple of squirts of Worcestershire sauce. Saute until the broth has been reduced a touch. About 5 to 7 mins. Taste to see if it needs salt and pepper. Turn off heat. Place to side..
  4. Boil a pot of water. Peel and cube potatoes. When fork tender. Drain water. Save a nice helping handful of cheese for topping. In bowl add potatoes, milk butter, cheddar cheese, salt and pepper. Mash the way you like your mash potatoes. I use a hand masher cause I like mine kinda thick..
  5. Pour meat and veggies into a corningware or Pyrex oven safe bowl or deep pan. Whatever you got that's deep. Then top with potatoes. Spread evenly so all the meat is covered. Then top off with extra cheese..
  6. Bake or broil in a hot ass oven until cheese is nice a melted. Serve and enjoy. Be careful cause its going to be hot.

You'll begin by boiling the potatoes in a pot of salted water. If you've ever made my cheddar mashed potatoes, you'll know the ones I'm using in my shepherd's pie are very similar. Adding egg yolks to the mash, which will give the top layer a golden crust, is just one of them. He suggests using Welsh Black Face lamb, a breed noted for its quality. So, this is how you spell it: Shepherd's Pie.

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