Festive Shepherd’s PiePfaltzgraff 2012 Calendar
November Featured Recipe

Featured Pattern:
Plymouth

Pie

Ingredients

  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1/2 c. chopped onion
  • 1/4 c. chopped celery
  • 1 lb. lean ground beef
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Worcestershire sauce
  • 2 c. chopped seeded tomatoes
  • 1 c. frozen peas and carrots
  • 1 tsp. each rosemary and thyme, crushed
  • 1/4 tsp. each cracked black pepper and salt
  • 1 pkg. refrigerated pie pastry
  • 2 c. prepared instant mashed potatoes
  • 1/4 c. shredded Cheddar cheese
  • 2 Tbsp. butter melted
  • Paprika

Directions

In large no-stick skillet with olive oil, cook garlic, onion and celery until tender. Add beef; cook and stir until lightly browned. Stir in tomato paste and Worcestershire sauce. Fold in tomatoes, peas and carrots, thyme, rosemary, pepper and salt. Simmer 10 minutes. From each pastry cut 2 circles to line each of 4 ramekins (8 oz.). Fill with beef mixture. Stir cheese into potatoes. Pipe or spoon potatoes around edges of ramekins. Drizzle with butter. Dust with paprika. Bake at 400 for 30 minutes. 4 servings