Shepherd's Pie

Fix.and.Freeze.Foods's picture

Oct. 10, 2011


Butter 1 Ounce (25 gram)
Onion 1 Large , peeled and chopped
Flour 1 Ounce (25 gram)
Lean minced beef 1 Pound (450 gram)
Beef stock 1/2 Pint (300 milliliter)
Tomato puree 15 Milliliter (1 tablespoon)
Salt To Taste
Freshly ground black pepper To Taste
For topping
Potatoes 1 Pound , peeled (450 gram)
Milk 30 Milliliter (2 tablespoons)



1.Preheat the oven to 375 degrees.


2.In a pan, heat the butter and fry onions in it until tender.

3.Add flour to it and cook for 2 minutes.

4.Stir in beef and brown it from all sides.

5.Keep stirring so that the meat breaks down in pieces.

6.Put the lid on and cook for 30 minutes by mixing well.

7.Take a 3 cup pie dish and transfer the mixture into it.

8. In a bowl, combine potatoes, butter, milk, salt and pepper in it.

9.Whisk the mixture well.

10.Once done, layer it on meat mixture and use the twines of fork to mark the top.

11.Bake the pie for 45 minutes or freeze the pie for later use by wrapping in foil.


12.Serve warm.

13.If frozen, thaw at room temperature for 4 hours and bake for 45 minutes until the crust is golden.

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1709Calories from Fat 741

 % Daily Value*

Total Fat 83 g127.7%

Saturated Fat 39 g195%

Trans Fat 0 g


Sodium 1231 mg51.29%

Total Carbohydrates 141 g47%

Dietary Fiber 16 g64%

Sugars 20 g

Protein 110 g220%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet