This dish highlights the fresh flavors of spring. Use leftovers to make risotto cakes and serve with a seasonal soup the next day.
- 1 tablespoon olive oil
- 3/4 pound ground sirloin*
- 3/4 cup mushroom gravy* (or substitute ½ cup chicken or beef broth)
- 1 cup frozen peas
- 1 to 1-1/2 pounds cooked red potatoes*
- 1/2 cup sour cream
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
- 1/2 cup Parmesan cheese, shredded
- Salt and pepper, to taste
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three. Start with the recipe for Salisbury Steak with Mushroom Gravy and Parsley Potatoes and after cooking that, you will be part-way towards two other meals in the stack, Spinach and Steak Stuffed Peppers and this recipe for Shepherd’s Pie.
Preheat oven to 425°. Set a large skillet on medium heat and add olive oil. Brown meat and sprinkle in the bottom of a pie dish or 8 x 8-inch pan. Add gravy (or broth) and frozen peas, then give this bottom layer a good mix.
Heat potatoes in the microwave or in a small pot on the stovetop. Add sour cream, butter, parsley, salt and pepper and mash with the back of a fork. Add more sour cream if needed to get to mashed potato consistency. Spoon mashed potatoes over top of the meat mixture and flatten with a fork. Sprinkle Parmesan on top and cook until warmed throughout, about 12 to15 minutes.
*If cooking the “stack” of 3 meals, you will have this leftover from Salisbury Steak with Mushroom Gravy and parsley Potatoes.
Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!