Jennys Shepherds Pie Recipes

JENNY'S SHEPHERDS PIE

Steps:

• Put all ingredients into a large chef's pan, including liquid in carrot can.
• Put on high heat.
• When starting to bubble, stir breaking up meat.
• Reduce heat to low, continue to stir, do not allow to stick to bottom of pan.
• Allow to simmer - uncovered - until sauce thickens.
• Do not allow to dry out.
• While meat mix is simmering, put diced potatoes in saucepan. Cover with water & boil.
• When potato is cooked soft, drain and put into bowl.
• Add in butter, and milk (do not make too runny) and mash.
• Put meat mix into a large casserole dish.
• Put mashed potato on top and spread over entire top of meat mix.
• Put under grill until golden brown on top.
• Serve whilst hot.

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.