Yiddishe Shepherd’s Pie
I couldn’t resist trying a Jewish twist on this recipe, using a potato kugel topping instead of the traditional mashed potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Food processor
- Baking pan
- Skillet
- Mixing bowl
- Spoon
- Spatula
- Stove
- Oven
Ingredients
- 1 pound extra-lean ground beef
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 8 ounces mushrooms, sliced
- 1 tablespoon vegetable oil or Gefen Canola Oil
- 1 (12-ounce) package frozen peas and carrots
- 1/4 cup all-purpose flour, such as Glicks
- 1 cup Manischewitz Chicken Broth
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 1/4 medium onion, cut into chunks
- 1/2 cup vegetable oil or Gefen Canola Oil
- 4 large eggs
- 1 and 1/2 teaspoons salt
- 2 and 1/4 pounds (about 4 large) Idaho russet potatoes
