Not So Traditional Shepherd's Pie


"Traditional Shepherd's Pie is made with ground lamb, and you can surely use it for this recipe, but the buttery crescent roll crust and cheesy mashed potatoes make this a true comfort food the whole family will love!"
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Original recipe yields 8 servings

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  1. Preheat oven at 400 degrees F.
  2. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire/steak sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in green beans. While the beef mixture is simmering, line a large baking dish with the cresent rolls, pressing together the preforated edges. Place the crust into the oven and bake for about 5-6 minutes, or until slightly golden, but not cooked through. Remove from oven and top with the mashed potatoes. Layer the beef misture over the mashed potatoes and spread evenly. Place remaining potatos on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Top with cheddar cheese. Place the dish back into the oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
  3. Cheesy Mashed Potatoes
  4. Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with garlic salt and pepper


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