Shepherd’s Pie Stacks

Both shepherd’s pie and cottage pie are dishes with a meat-and-gravy filling topped with potatoes that came about as a way to use the leftovers from a traditional Sunday roast. Enjoy a tasty spin on a classic recipe with these Shepherd’s Pie Stacks.

Shepherd’s Pie Stacks
Makes 6
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  1. 2 pounds ground chuck
  2. 2 tablespoons steak sauce
  3. 1 teaspoon salt
  4. 1 teaspoon ground black pepper
  5. 1 (8-ounce) package sliced fresh baby portobello mushrooms
  6. 1 onion, thinly sliced
  7. 1 tablespoon minced garlic
  8. 1 1/2 cups beef broth
  9. 1 (0.87-ounce) package brown gravy mix
  10. 1/2 teaspoon dried thyme
  11. 6 slices frozen garlic Texas toast, baked according to package directions
  12. Mashed Potatoes and Peas (recipe follows)
  1. In a medium bowl, stir together beef, steak sauce, salt, and pepper. Divide mixture into 6 portions, and shape each portion into a patty.
  2. In a large skillet, cook patties over medium-high heat until browned, 3 to 5 minutes per side. Remove from skillet. Pour off drippings, reserving 1 tablespoon drippings in skillet.
  3. Add mushrooms, onion, and garlic to drippings in skillet; cook over medium heat, stirring occasionally, until tender, about 5 minutes. Stir in broth, gravy mix, and thyme, and bring to a boil. Return patties to skillet, and simmer until gravy is thickened, about 10 minutes. Top each slice of toast with Mashed Potatoes and Peas, patty, and onion and mushroom gravy. Serve immediately.
  1. Toasted thick French bread slices can be used instead of Texas toast.
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Mashed Potatoes and Peas
Makes 6 servings
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  1. 1 24-ounce) package frozen steam and mash potatoes, heated according to package directions
  2. 1/2 cup milk, heated
  3. 1/2 cup sour cream
  4. 2 tablespoons butter, softened
  5. 1 cup thawed frozen peas
  6. 1/2 cup shredded Parmesan cheese
  7. 1 teaspoon salt
  1. In a large bowl, combine potatoes, milk, sour cream, and butter; mash to desired consistency. Stir in peas, cheese, and salt. Use immediately.
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