Hey family!!! Today’s video is our last Fall Food Friday video of the year! It’s been a fun one! Today we are doing an Autumn take on an old classic! Autumn Shepherd’s Pie. It was definitely a winner! Make sure you check out the playlist to see all the other delicious Fall Food recipes from all the other great channels that participated! We had over 50 videos this year!
Oh yeah! The rest of the family also loved the Shepherd’s Pie! We had no leftovers, so that’ saying something around here! LOL!
Fall Food Friday Playlist:
Autumn Shepherd’s Pie Recipe : Original recipe link:
1 1/2 pounds lean ground chuck
1 tablespoon tomato paste
3 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh thyme leaves
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups fresh or frozen English peas
2 sweet potatoes (about 1 1/2 lb.), peeled and very thinly sliced
2 Yukon gold potatoes (about 1 1/2 lb.), peeled and very thinly sliced
2 tablespoons butter, melted
Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add tomato paste, and cook, stirring occasionally, 4 to 5 minutes. Remove mixture from skillet, and drain. Wipe skillet clean.
Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.
Prepare Crust: Preheat oven to 375°. Microwave sweet potatoes and 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes. Repeat procedure with Yukon gold potatoes.
Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices, edges slightly overlapping, over filling. Brush potatoes with melted butter.
Bake at 375° for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Let stand 10 minutes before serving.