Short-Cut Shepherds Pie

Short-Cut Shepherds Pie

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  Dairy Farmers of Canada Real Cream

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 8-inch (20 cm) casserole

Directions

  1. Preheat oven to 350 degrees F (180 degrees F). Butter an 8-inch (20 cm) casserole or glass baking dish.
  2. 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.
  3. 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.
  4. 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.

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Reviews (7)

Rate This Recipe
Silbennil
5

Silbennil

Nicely adaptable, and delicious.

Nancye
1

Nancye

Nice version! Very simple to make

crystalblueeyes
1

crystalblueeyes

I LOVE THIS PIE IT IS SOOOOO GOOOOOD THANKS FOR HAVING IT ON HERE WE ARE HAVING IT TONIGHT THANKS AGAIN SHIRLEY

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 470 cal
  • 23%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 45.7 g
  • 15%
  • Protein
  • 36.9 g
  • 74%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

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