Short-Cut Shepherds Pie2 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 30 min
“Plan ahead on the weekend so you have leftover roast beef or steak to make this easy version of a classic. While it bakes, get the homework out of the way, make a salad, set the table and you're ready to enjoy a home-cooked meal.” - by Dairy Farmers of Canada Real Cream
Original recipe yields 1 8-inch (20 cm) casserole
- Preheat oven to 350 degrees F (180 degrees F). Butter an 8-inch (20 cm) casserole or glass baking dish.
- In a bowl, combine beef, peas, 1/4 cup (50 ml) of the cream, tomato paste, herbes de Provence and 1/4 tsp (1 ml) each, salt pepper. Spread into prepared baking dish.
- In another bowl, using a fork, whisk remaining 1/2 cup (125 ml) cream with egg, flour and 1/4 tsp (1 ml) each, salt and pepper. Add potatoes and toss to evenly coat. Spread evenly over beef mixture.
- Cover and bake for about 1 hr or until filling is bubbling and potatoes are tender. Uncover and bake for about 15 min or until top is golden.
Amount Per Serving (4 total)
- 470 cal
- 15.6 g
- 45.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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