Beef Shepherd's Pot Pie
Another recipe using store bought pie shells.I was inspired when I tried Costco’s Shepherd Pot Pie.Of course, I always want to make something my own way.Feel free to do your own thing!I ended up combining
different recipes to end up with this one.Let me know if you try it, and any tips!I made enough for 4; baked 2, then will bake other 2 later.To keep things simple, I microwaved frozen packaged mashed potatoes.However, you can make your own.I would mash with a hand mixer using sour cream, 1 egg yolk, & some parmesan cheese.
- Frozen pie shells, ×4
- 2 lbs lean sirloin–93%
- 2 cartons frozen sour cream mashed potatoes, such as *Bob Evans
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup sweet red wine
- 1 bag frozen peas and carrots
- 1 bag frozen corn
- 1 large onion
- 4 garlic cloves
- 2 stalks celery
- 1 tablespoon herb seasoning–(I used homemade Italian seasoning)
- salt, pepper –(optional)
- shredded parmesan cheese
Brown the meat with diced onion, celery, and minced garlic. Do not drain.
Bake the pie shells for about 10 min’s in 350 degree oven. Remove from oven and cool.
To the meat, add cream of mushroom soup, sour cream, red wine, herb seasoning, frozen vegetables. Combine altogether.
Divide the meat mixture between pie shells. Top with mashed potatoes. Run a fork across top to make pattern if desired. Sprinkle with parsley and shredded parmesan cheese.
Bake at 350 until tops and crusts are browned. Allow to sit and cool slightly before slicing.
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