Serve your shepherds pie in individual ramekins or make a one-pot meal! Stick them under the broiler until you get golden brown peaks of mash! This super recipe is available in our eBook: 20-Taste Tested Easy Recipes Containing Dehydrated Food
For those grammar-fiends, I KNOW that the apostrophe is missing in a few places for Shepherd's Pie (I had to drop it for SEO-purposes, dang it!)
Ingredients for Satisfying Shepherds Pie:
1 lb. lean ground beef
2 tablespoons olive oil
1/2 cup dehydrated onion
1/2 cup dehydrated celery
1 cup dehydrated carrots
2 cups boiling water (for the dehydrated items)
- 2 tablespoons plain flour
2 tablespoons Worcestershire Sauce
2 tablespoons tomato ketchup
1 tablespoon tomato paste
salt* and pepper to taste
1-1/2 cups of beef stock
5 medium white potatoes, peeled, quartered
knob of butter
dash whole milk
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How to Make Shepherds Pie:
1. Use the freshly boiled water to re-hydrate the dehydrated items above, and then discard this water.
2. When they are sufficiently plump, put the veggies into a heavy saucepan with the heated olive oil, and cook for
3. Add the ground beef, and cook until the meat is browned through.
4. Make the beef stock, add the ketchup, tomato paste, and Worcestershire Sauce; add this to the saucepan and
cook for 10 minutes.
5. In a small jug, add the flour and enough cold water to have a runny mixture (1/4 cup approx. of water).
6. In a separate pan, add the peeled and quartered potatoes, add pinch of salt, and bring to a boil and simmer until
cooked through. Discard the water, add salt and pepper to taste, along with the pat of butter, and a dash of milk.
We're just making regular mashed potatoes here!
7. When the beef in step 4 has cooked through, add the flour/water mix and stir thoroughly – the beef mixture will
now thicken up nicely – cook for a few minutes to make sure you don't have raw flour! Add salt/pepper to taste.
8. Spoon out the beef mixture into four ramekins and top with the mashed potatoes.
9. Place ramekins under the broiler (not too close!) and broil until the peaks of the mashed potatoes turn brown...
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.
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