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Mom's Shepherd's Pie from The Jewish Kitchen
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Shepherd's Pie

This hearty, savory, and delicious pie has a little bit of something for everyone. The golden crust of the potatoes and the aromas from the seasonings lets you know that your are in for something truly special.
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 1 1/2-2 lbs. Kosher ground beef
  • 3 large potatoes, cut in medium chunks
  • 1 1/2 cups frozen peas
  • 4+ ounces tomato sauce ketchup can be subsistuted
  • 1/4 cup water
  • 2+ tbsp. oil
  • 1 tsp.. Kosher salt
  • 1/4 tsp. black pepper
  • 1 garlic clove, minced
  • 2+ tbsp. pareve margarine
  • parsley and paprika to garnish- optional

Instructions

  1. Preheat oven to 350 degrees. Place potatoes into a large pot and add enough water to cover them. Boil on a medium heat. When soft, drain the potatoes and add 1/2 tsp. salt and margarine and mash the potatoes. Set aside.
  2. In a large skillet add 2 tbsp. oil. Saute the onions, stirring often. When translucent add the ground beef and brown. Stir often. Add the garlic, salt, pepper, and the peas. Mix well. Add the tomato sauce and a little water and mix together. More water can be added if the mixture is too thick.
  3. Spray a casserole dish with non-stick spray. Put the beef mixture on the bottom and spread evenly. Pour the potato mixture on top. Spread evenly, but do not combine with the beef. Drizzle a little oil on top. Bake for about 30 minutes or until the potatoes brown. Serve hot.