Cheddar's Shepard Pie
- 1.5 ounces butter
- 1/4 cup flour
- 1.25 cups beef
- 1.5 tsp. Worcestershire
- 1/4 cup soy sauce
- 1/2 sour cream
- 2 pounds ground beef
- 1 TB oil
- 2 cups onions
- 1/2 cup carrots
- 1 TB garlic
- 1.5 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup peas
- Make sauce: melt butter in saucepan, add flour and cook on
medium heat for 3 minutes, stirring often.
- Add beef stock,
Worcestershire sauce, and soy sauce. Bring to a boil to thicken. Turn
off heat and then whisk in sour cream. Remove from stove and set aside.
- Place ground meat in sauté pan and turn heat to high. Cook
beef breaking up clumps with wooden spoon until
meat is no longer pink and has reached 155 degrees. (meat should be
olive sized pieces.) Drain well in a colander.
- Heat oil in a
sauté pan over medium heat, then add onions and carrots to the pan and
cook for 5 minutes until softened. Add garlic and beef back to
pan, and stir using spatula. Continue to cook and brown 5 more minutes.
Make sure meat stays chunky and not to fine. Add salt and pepper.
- Turn off heat. Add sauce to sauté pan and then the peas and corn.
- The above steps are your filling.
- To serve, place on cup of
your favorite mashed potatoes in a bowl. Top with 1 1/2 cup of
Shepherd's Pie Filling.
- Garnish with chopped parsley and paprika
Makes 4 servings.
Hand selected by Chef Robert
Pesch and Chef Matt Tredemeyer.
Cheddar's Scratch Kitchen
- San Antonio Texas.
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