My favorite pub in Richmond, VA is Pennylane Pub. They have all of my favorite things in a bar: Cool people, great food, great beer, authentic decor and poker tournaments. Here's a recipe modeled after the Shepherd's Pie they serve there. My whole family goes crazy when I make this—they love it!
Ingredients
8-10 red skinned potatoes
1/4 cup tbsp sour cream
3 tbsp butter
1 tsp pepper, divided
1 tbsp parsley
2lb ground beef
1 onion, chopped
2 cans beef gravy
2 tbsp Worcestershire sauce
2 tsp salt, divided
1 cup frozen peas & carrot
Directions
1. Peel and boil potatoes until soft; drain. Whip potatoes with butter, sour cream, 1 and 1/2 tsp salt, 1/2 tsp pepper and parsley; set aside.
2. Brown beef in a pan. Add onion and cook until translucent. Add gravy, 1/2 tsp salt and 1/2 tsp pepper. Bring to a boil them remove from heat; stirring frequently.
3. Microwave peas in a bow, covered with water for about 5 minutes.
4. Form a "pie crust" with the potatoes two 9 x 12 baking pans dish or two deep-dish pie pans. Layer in peas and carrots, then layer in cooked beef with gravy. Finish by layering with mashed potatoes sealing the top of the "pie."
5. Bake at 400˚ for 15-20 mins or until top is golden brown.
Yield: 2 pies
Things you might need: