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Shepherd's Poy

5.0(8)

The shepherd was allegedly seen doing inappropriate things with the sheep, so he was temporarily reassigned to a herd of cattle while he underwent therapy, and therefore the only thing he could bring home to the cook was beef.

by Millereg·published 2002-07-27

Open original recipe

Lunch/Snacks

Servings

6 serving(s)

Total time

1h 10m

prep 30 min

Calories / serving

487 kcal

Ingredients (13)

serves

2 lbs lean ground beefground-beef
1 cup diced oniononion
1 cup diced carrotcarrot
1 cup diced celerycelery
1 1/2 cups corn kernelscorn
4 cloves garlic, mincedgarlic
salt and peppersalt-and-pepper
1/2 teaspoon ground nutmegnutmeg
8 fluid ounces low sodium beef brothbeef-broth
2 tablespoons unsalted butter, mixed withbutter
2 tablespoons flourflour
2 lbs potatoes, cooked and mashedpotato
additional unsalted butterbutter

Instructions (10 steps)

01Brown the ground beef in a frying pan.
02Add the onions, carrots, celery, garlic, salt, pepper and nutmeg.
03Lower the heat and cook for about 10 minutes until the vegetables are wilted.
04

Add the beef broth and bring to a boil.

05Stir in enough of the butter/flour roux to make thick gravy to bind the filling.

06Pour into large shallow baking pan and cool.

07The filling should be about 1½ inches deep.

08Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes.

09Spread the potatoes evenly and brush the surface with butter.

10Bake at 325°F for 35-40 minutes.

Nutrition (per serving)

Calories: 487 kcal
Protein: 36 g
Fat: 20 g
Saturated fat: 9 g
Carbs: 43 g
Fiber: 6 g
Sugar: 4 g
Sodium: 138 mg
Cholesterol: 109 mg

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