Shepherds Pie My Way

This is no frozen pot pie, it is a fabulous winter dish and a great make-ahead entree' for dinner or guest.

Servings: 4     Prep time: 30 min     Cooking time: 20 min
Utensils: Individual ramekins or 1½ qt baking dish, large skillet

Quiche Shepherds Pie
1 tab butter
½ cup green peppers - cubed
2 med carrots - bias sliced
1 med sweet potato - diced
1 med red onion - sliced
¾ cup portabella mushrooms - sliced
1½ lbs London broil, round steak or sirloin
2 tsp flour
½ cup dry red wine
Sea salt and fresh ground pepper to taste
2 pkg puff pastry sheets
½ cup frozen peas
1 beaten egg


Cut steak into small cubes and chop all vegetables. Pre-heat oven to 350º F. In a large skillet sauté all vegetables except the peas. Toss about 5 to 10 min until the carrots start soften a little. Season the meat and sprinkle the flour over the meat, place in skillet. Cook until the meat is browned but still rare. then add the wine. Turn off the heat and cover. Line individual baking dishes with pastry crust and spoon 1/4 of the mix into each dish. Cover with another piece of pastry, slit top of the pastry, use any decorative pattern you like. Brush pastry with beaten egg and bake for 20 min or until crust is puffed and golden brown. Cook and drain the peas, toss with a little butter, place on top for decoration when pie is finished baking.

Alternative Recipe Ideas

You can make this in one large baking dish, but I like it in individual baking dishes like the one pictured. Cross hatching the pastry is also a nice presentation.
Crumble Gorgonzola cheese on top just before serving.
Use cubed chicken breast - be sure to sauté until thoroughly cooked before baking.

This recipe brought to you by Chef Gary from Rocky Creek Valley Farm

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