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Shepherd’s Pie
What You Need
Garlicky Potato Topping:
• 2 lbs russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• ½ cup sour cream
• ¼ to ½ cup beef broth
• 4 T butter, softened
• ½ tsp. salt
• ½ tsp. freshly ground black pepper

• 4 slices bacon, cut into thin strips
• 1 T vegetable oil
• 2 medium onions, chopped
• ½ tsp. salt, plus ½ tsp.
• 1 tsp. sugar
• 1 lb ground beef
• 2 to 3 medium carrots, roughly chopped
• ¾ cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 T tomato paste
• 1 T flour
• 1 bottle light or dark beer
• ½ cup beef broth
• 1 T finely mined fresh rosemary leaves
• ½ tsp. freshly ground black pepper
• ½ cup grated cheddar
• 2 T chopped fresh parsley leaves
Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, ¼ cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining ¼ cup broth. Do not over mix. Cover and set aside. Preheat the oven to 350 degrees. Spray a baking dish with non stick spray. Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and ½ tsp. of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes. Add the cooked bacon, the broth, rosemary, ½ tsp. of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.


Weekly Specials
Collossal Garlic
Unit: 1 ea.
Reg: $1.95
Sale: $1.90

Kozy Shack Real Chocolate Pudding (4 Pack)
Unit: 2 - 4 oz
Reg: $4.35
Sale: $3.85

Spectrum Naturals Canola Oil
Unit: 16 oz.
Reg: $6.25
Sale: $5.65

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