Stovetop Shepherd’s Pie
Shepherd’s pie is usually oven-baked but if you are without an oven make it on the stove. This tasty, ground lamb-based recipe is served with a grated potato topping.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: USA (Traditional)
Ingredients
Scale
- 1 chopped onion
- 2 crushed cloves garlic
- 2 diced carrots
- 6 diced mushrooms
- 5 1/3 oz (150g) lean ground beef
- 14 oz (400g) chopped tomatoes
- 1 tablespoon tomato concentrate
- 1 crumbled bouillon cube (stock cube)
- 2 teaspoons gravy granules
- 3 tablespoons water
- 7 oz (200g) can baked beans
- 14 oz (400g) peeled potatoes, grated and squeezed dry in towel
- Rosemary and other herbs
- Salt and black pepper
Instructions
- Heat the oil and fry the onion and garlic until beginning to brown.
- Add the beef and stir over the heat until the grains are browned and separated.
- Add the carrot and mushroom, cook few minutes then stir in tomatoes, tomato concentrate, bouillon cube and herbs.
- Cook this mixture for 10 minutes or until the carrots are tender.
- Add the beans.
- Add the gravy granules to the water in a cup and mix well.
- Pour into pan and stir until thickened.
- Lower the heat.
- Heat the spray oil in a wok and fry the potato until browned.
- Place the meat in a dish, top with potato.
- Press down well.
- This is nice served with peas.
Find it online: https://victoriahaneveer.com/stovetop-shepherds-pie/