Ingredients
For the Filling:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb lean ground beef or ground lamb
2 teaspoons dried parsley leaves
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 tablespoons of cornstarch
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
For the Potato Crust:
2 Russet Potatoes
4 tablespoons softened Butter
pinch of salt
¾ cup cornstarch or potato starch
Water (if dough is too dry)
Tools
Skillet
Mixing bowls
Potato peeler
Knife
Cutting board
Deep fryer or deep skillet
Slotted spoon
sheet Baking
Directions
Step 1
For the Filling:
Step 1
Heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent.
1 cup chopped yellow onion
2 tablespoons olive oil
Step 2
Add ground beef or lamb to the skillet. Break it into crumbles and cook until browned. Drain excess fat if needed.
1 lb lean ground beef or ground lamb
Step 3
Season the meat with dried parsley, salt, and black pepper. Stir in Worcestershire sauce and minced garlic.
2 teaspoons dried parsley leaves
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
Step 4
Push the meat to the side of the skillet and add cornstarch
2 tablespoons of cornstarch
Step 5
Mix in tomato paste and gradually add beef broth while stirring to create a thickened sauce.
2 tablespoons tomato paste
1 cup beef broth
Step 6
Add frozen peas and carrots. Simmer for a few minutes until the vegetables are heated through. Set aside.
1 cup frozen mixed peas & carrots
Step 7
For the Potato Crust:
Step 1
Peel and boil the Russet potatoes until they're fork-tender. Drain and let them cool slightly.
2 Russet Potatoes
Step 2
Mash the potatoes with softened butter and a pinch of salt until smooth.
4 tablespoons softened Butter
pinch of salt
Step 3
Gradually add cornstarch or potato starch while kneading the mixture into a pliable dough. Add a little water if the dough is too dry.
¾ cup cornstarch or potato starch
Water (if dough is too dry)
Step 4
Divide the dough into equal portions and roll them into balls.
Step 5
For the Assembly and Frying:
Step 1
Take a ball of the potato dough and flatten it into a disc on a clean surface.
Step 2
Place a spoonful of the prepared filling in the center of the disc.
Step 3
Flatten another ball of potato dough into a disc and place it over the filling.
Step 4
Seal the edges of the two potato discs together, enclosing the filling.
Step 5
Heat oil in a deep fryer or deep skillet to 350°F (175°C).
Step 6
Carefully add the filled potato assembly to the hot oil using a slotted spoon.
Step 7
Fry until the crust is golden brown and crispy, about 4-5 minutes.
Step 8
Use the slotted spoon to carefully remove the fried pie from the oil and place it on a paper towel-lined plate to drain excess oil.
Step 9
Repeat the process for the remaining pies.
Step 10
Place the French fry crusted Shepherd's Pies on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring the filling is heated through. Serve hot and enjoy this unique twist on a classic dish!
