Shepherd’s Pie

savoryGluten Free
Would you believe this dish is more than two centuries old? This pie was first created in 1877 and it used leftover roasted lamb laid on cast iron skillet. Topped with mashed potato and cooked covered on an open pit. It is also called “cottage pie” when beef is used instead of lamb.

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Nowadays, there are so many variations in its recipe as to ingredients and style of baking. At present, different kinds of meat are also used – chicken, pork, turkey, etc. One distinction of the modern version of this pie is the addition of vegetables in the ingredients for more texture and nutritional value.

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SHEPHERD’S PIE
Yield: 8 Servings

You need —
* potatoes – 6 medium pcs, boiled
* butter – 4 tbsp room temperature
* milk – ¼ cup
* mixed vegetables – 1 small frozen pack
* ground beef – ¼ lb
* onion – ½ chopped
* spices: paprika, garlic powder, thyme – 1 tsp each
* seasoning: salt and pepper

To prepare —
1. Brown the ground beef and remove excess fat.
2. Add and sauté onions and stir in spices.
2. Steam the vegetables for 2 minutes or just pop it in the microwave.
3. Mix the vegetables into the meat. Let it simmer.
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4. Transfer the meat and vegetable mixture into a baking dish. Set aside.
5. Boil and mash the potatoes. Add butter and milk.
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6. Put the mashed potato into a piping bag and pipe it over the meat mixture to cover the surface.
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7. If you don’t want to use piping bag, just spread mashed potato over the meat mixture.
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8. Bake it at 375 0F for 20 minutes or until the top is slightly brown.
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Thank you for reading, happy cooking!
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