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Cheddar's Shepard Pie



  1. Make sauce: melt butter in saucepan, add flour and cook on medium heat for 3 minutes, stirring often.
  2. 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.
  3. 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.
  4. 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.
  5. Turn off heat. Add sauce to sauté pan and then the peas and corn.
  6. The above steps are your filling.
  7. To serve, place on cup of your favorite mashed potatoes in a bowl. Top with 1 1/2 cup of Shepherd's Pie Filling.
  8. Garnish with chopped parsley and paprika if desired.

Makes 4 servings.
Hand selected by Chef Robert Pesch and Chef Matt Tredemeyer.
Source: Cheddar's Scratch Kitchen - San Antonio Texas.


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