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Shepherd’s Pie

Shepherd’s Pie Recipe

  • 2 pounds freshly ground beef
  • 1 large onion, finely chopped
  • 4 carrots, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 to 2 tablespoons Worcestershire sauce
  • Coarse salt and ground pepper
  • 10 ounces frozen peas, thawed
  • 2-½ pounds russet potatoes, peeled and quartered
  • Coarse salt and ground pepper
  • 1 cup milk
  • 6 tablespoons butter
  • DirectionsPreheat oven to 425°. Heat a large skillet over high heat. In two batches, cook beef until no longer pink, about 5 minutes per batch. Transfer beef to a colander set in a bowl; let fat drain off and discard.
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