1 lb extra lean ground beef
4 cups cold garlic-herb whipped potatoes [*see below]
1 [9 inch] homemade, refrigerated, or frozen pie crust, thawed
1 [10 3/4 oz] can golden mushroom soup
1 [0.87 oz] pkg onion gravy mix
1 cup shredded white cheddar cheese
1/2 cup carrot, finely diced
1/2 cup petite peas
1/4 cup finely chopped red bell pepper
1/3 cup chili sauce
1/4 cup water
2 chopped green onions
2 Tbsp chopped parsley, divided
1 Tbsp Worcestershire sauce
1 tsp minced garlic
1/2 tsp paprika
1/8 tsp dried thyme
salt & black pepper to taste
Preheat the oven to 350°F. Bring the pie crust to room temperature by allowing the pie crust to sit on the counter for 15-20 minutes. This will make it easier to unroll. Spray a 10 inch tart or pie pan with cooking spray and set aside. In a stove top pan, saute the diced carrot, red pepper and scallions in a couple of tablespoons of olive oil just until translucent. Season with pepper and only lightly with salt at this point.
Add the ground beef and cook until no pink remains. Drain any excess fat from the pan before adding the rest of the ingredients.
Next, add to the pan, 1/3 cup of chili sauce, 1/4 cup of water, worcestershire sauce, mushroom soup, onion gravy mix, minced garlic, 1 tablespoon of parsley, paprika, thyme, and black pepper. Simmer for 2-3 minutes until all of the ingredients are well blended.
Stir in the peas. Taste and adjust the seasonings if needed. I usually wait until this point to adjust the salt. The onion gravy mix will likely have enough, but, adjust the level to suit your taste. Set the filling aside to cool slightly.
Mix 1 tablespoon of finely chopped parsley into the cold whipped potatoes. [*see below]
Unroll the pie crust and fit it into the tart/pie pan. Using a fork, pierce the bottom of the pie crust.
Spread about 1/3 of the whipped potatoes over the filling and sprinkle with a cup of shredded cheddar cheese.
Finish with the remaining whipped potatoes and sprinkle the top with paprika.
Place into the oven and bake for 30 minutes at 350 degrees. Increase the oven temperature to 375 degrees and continue baking for an additional 15 minutes until the top is golden. Remove from the oven and allow the Sheperd's Pie to sit on the counter for 20 minutes before cutting. Yield: 6 servings
You can use any leftover cold mashed potatoes to top your Sheperd's pie. The important thing to remember is they shouldn't be too soft or they won't hold their shape while baking.
* Garli Herb Whipped Potatoes: http://melissassouthernstylekitchen.blogspot.com/2011/11/garlic-herb-whipped-potatoes.html