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Cheddar's Scratch Kitchen Shepherd's Pie




  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 1/4 cups beef stock
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/2 sour cream


  • 2 pounds ground beef
  • 1 tablespoon vegetable oil
  • 2 cups onions, diced
  • 1/2 cup carrots, diced
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup peas
  • 1/2 cup corn

Garnish (optional)

  • Chopped parsley
  • Paprika


  1. Sauce: Melt butter in saucepan; add flour and cook over medium heat for 3 minutes, stirring often.
  2. Add beef stock, Worcestershire sauce and soy sauce. Bring to a boil to thicken. Turn off heat and then whisk in sour cream. Remove from heat and set aside.
  3. Filling: Cook ground beef in a skillet over high heat, breaking up large clumps with wooden spoon until meat is no longer pink and has reached 155 degrees F (meat should be in 1/2-inch pieces).
  4. Drain well in a colander.
  5. Heat oil in a sauté pan over medium heat, then add onions and carrots to the pan and cook for 5 minutes until softened.
  6. Add garlic and beef to the pan, and stir using a wooden spoon. Continue to cook and brown 5 more minutes. Do not break up the meat.
  7. Add salt and pepper.
  8. Turn off heat. Add sauce to sauté pan and then add the peas and corn.
  9. To serve, place one cup of mashed potatoes in each of four bowls. Top each with 1 1/2 cups of Shepherd's Pie Filling.
  10. Garnish with chopped parsley and paprika if desired.

Makes 4 servings.

Source: Cheddar's Scratch Kitchen - Chandler, Arizona


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