Shepherd's Pies

Name: Shepherd's Pies
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 , 8 serving(s)
Ingredients: 2 lbs lean ground beef; 1/2 large onion, finely chopped; 4 carrots, coarsely chopped; 2 tablespoons tomato paste; 2 tablespoons flour; 2 tablespoons Worcestershire sauce; 1 1/2 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon garlic salt; 12 ounces frozen peas, thawed; 2 1/2 lbs yukon gold potatoes, peeled and quartered; 1/4 cup condensed milk; 1/4 cup butter; 1/4 teaspoon fresh ground black pepper; 1/2 teaspoon salt; 2 cups cheddar cheese (optional)

Submitted by Chef #1082664

"Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour."

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Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 8

ingredients

2 lbs lean ground beef
¹⁄₂ large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
2 tablespoons Worcestershire sauce
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ teaspoon garlic salt
12 ounces frozen peas, thawed
2 ¹⁄₂ lbs yukon gold potatoes, peeled and quartered
¹⁄₄ cup condensed milk
¹⁄₄ cup butter
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₂ teaspoon salt
2 cups cheddar cheese (optional)

directions

Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
Add 1/3 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring for 2 minutes.
Add Worcestershire sauce, 2 cups water, and lamb. Season with salt, pepper and garlic salt. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
Add cream and butter to potatoes and mash until fluffy and smooth. Season with 2 teaspoons salt and 1/4 teaspoon pepper.
Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are almost browned, 20 minutes. About 5 minutes before the pie is finished baking, top with cheddar, if desired.
Cool slightly; serve.