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Shepherd’s Pie

Posted on November 15, 2012 by Webdev


  • 2 large russet potatoes, peeled
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • 1-1/2 teaspoons salt
  • 1 Tablespoon garlic, minced
  • 1 pound ground beef
  • 1 teaspoon rosemary, chopped
  • 1-1/2 Tablespoons worcestershire sauce
  • 4 teaspoons gf flour
  • 1/2 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1/4 cup dry white wine
  • 1/2 gf beef stock
  • 1 cup frozen corn kernels


Place potatoes in a saucepan and cover potatoes with water. Bring to a boil, reduce to a simmer and cook until tender for about 40 minutes. Drain and place in a bowl. Mash with milk and 2 Tablespoons butter. Season with 1/2 teaspoon salt and set aside.

In a large skillet melt remaining butter over medium heat. Add ground beef and garlic, cooking until meat has browned. Add remaininig salt, rosemary and worcestershire sauce. Stir and sprinkle with 2 teaspoons flour and cook for 5 more minutes. Remove meat from pan and discard grease.

Preheat oven to 350 degrees F.

Add 1 tablespoon olive oil to pan over medium heat. Add onion and carrots, cooking for 5 minutes. Sprinkle with remaining flour and add wine and stock, scraping bottom of pan to loosen browned bits. Cook until liquid has reduced by half.

Return beef to skillet along with corn and cook for another 5 minutes.

Butter a large casserole dish and spread beef mixture over bottom. Top with mashed potatoes, smoothing top. Bake for 40 minutes. Serve immediately.


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