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| SHEPHERD'S PIE | |
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4 tbsp. chopped onions 2 tbsp. ground pepper (green) 1/2 c. chopped celery 1 c. diced cold roast 4 tbsp. flour 1 tall can milk 1 bouillon cube dissolved in 1/3 c. water 1/2 c. diced carrots 1/2 tsp. pepper 2 c. mashed potatoes 4 tbsp. fat Brown onion, pepper, celery and meat in fat. Add milk and flour, mixed. Add bouillon cubes and carrots. Cook slowly until gravy thickens. Add seasoning. Put in casserole and drop mashed potatoes over top. Bake at 350 to 375 degrees to brown top. | |
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recipe reviews #12905
Nola says:
Ah, so nice to not see Neil as the first to comment on a Shepherd's Pie recipe. Variation is the spice of life and to each his own.
#16296
Dick Williamson says:
Glad to see someone is using leftover roast (lamb?) as that was the origin of shepherds pie. I cannot imagine a shepherd using beef unless he was making cowboys pie. The use of milk is new to me. This sounds the most authentic of the recipes on your site.
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