Description
Comfort food that’s fit for company, this Inside-Out Shepherd’s Pie has all the delicious flavor in a gorgeous presentation. Cooking With Paula Deen Magazine, October 2014
Ingredients
Scale
- 2 pounds ground chuck
- 2 tablespoons steak sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 8-ounce package sliced fresh baby portobello mushrooms
- 1 onion, thinly sliced
- 1 tablespoon bottled minced garlic
- 1½ cups beef broth
- 1 .87-ounce package brown gravy mix
- ½ teaspoon dried thyme (reduce by 1/4 teaspoon for less thyme flavor)
- 6 slices frozen garlic Texas toast, cooked according to package directions
Mashed Potatoes and Peas
- 1 24-ounce package frozen steam and mash potatoes, heated according to package directions
- ½ cup milk
- ½ cup sour cream
- 1 cup frozen peas, cooked according to package directions
- ½ cup shredded Parmesan cheese
- 1 teaspoon salt
Instructions
- Mix together the ground chuck, steak sauce, salt and pepper in a medium bowl. Shape the mixture into six patties.
- Cook the patties over medium-high heat for 5-6 minutes per side in a large skillet, until browned. Remove patties to a plate and keep warm. Reduce the heat to medium.
- Drain off all but 1 tablespoon of drippings. Add the mushrooms, onion and garlic and sauté, stirring occasionally, for 5 minutes. Stir in the broth, gravy mix and thyme.
- Return the patties to the skillet and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the gravy is thickened.
- Make the potatoes by combining the potatoes, milk, sour cream and butter in a large bowl. Mash to desired consistency. Fold in the peas, cheese and salt.
- Top each slice of toast with mashed potatoes, a patty and some of the onion and mushroom gravy. Serve immediately.
- Category: Main
- Cuisine: European-American