Shepherd’s Pie – By Chef Ryan Scott

Shepherd’s Pie – By Chef Ryan Scott

Yield: 6 Servings
Total cost for 6 servings: $10.45
Cost per serving: $1.72

Price – Ingredients
For the topping:
$2.58 – 2 pounds russet potatoes, peeled and cubed
$0.22 – tablespoons butter
$0.33 – ½ cup half and half
$0.29 – 1 egg yolk
$0.15 – 2 carrots, chopped
For the meat filling:
$0.44 – 2 tablespoons olive oil
$4.49 – 1 ½ pounds ground beef
$0.15 – 2 carrots, peeled and chopped
$0.65 – 1 onion, chopped
$0.22 – 2 tablespoons butter
$0.04 – 2 tablespoons flour
$0.80 – 1 cup of chicken or beef broth
$0.04 – 2 teaspoons ketchup
$.05 – 2 tablespoons Italian parsley, finely chopped
Dash of hot sauce
Salt and pepper

Preheat the oven to 400 degrees.
Boil carrots until tender about 8 minutes, drain and set aside. Boil potatoes in water until tender, about 15 minutes. Drain potatoes and pour into a separate bowl. Mix in butter, half and half and egg yolk. Mash until smooth and mix in carrots.
While the potatoes are boiling, saute carrots and onions with the olive oil in a medium saute pan over medium heat until vegetables soften, about 5 minutes. Add beef and cook until browned, about 3 minutes.
In a separate saucepan, cook butter and flour, about 2 minutes. Whisk in broth, ketchup, and hot sauce; thicken for about 1 minute. Mix gravy into meat and vegetable mixture. Season with salt and pepper, to taste.
Pour filling into a 13×9 casserole pan. Spread potatoes over meat evenly and place on a baking sheet in oven to catch drippings. Bake for 25 minutes or until potatoes begin to brown.

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