Tested till perfect Meat and Potato Pie

Meat and Potato Pie

Earl serves sour cream and carrots with this version of shepherd's pie that hails from the Korsakov region of Russia.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 lb 2lb(about 6) potatoes
  • 1/4 cup 1/4cupmilk
  • 2 tbsp 2tbspbutter
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupall-purpose flour
  • 2 2eggeggs
  • 1 lb 1lblean ground beef
  • 2 2oniononions, thinly sliced
  • 1-1/2 cups 1-1/2cupssliced mushroommushrooms
  • 1/2 tsp 1/2tspcaraway seeds
  • 1/2 cup 1/2cupshredded Cheddar cheese
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Peel potatoes; cut into chunks. In saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pan; remove from heat. Add milk, butter and half each of the salt and pepper; mash with potato masher until smooth. Stir in 1/4 cup (50 mL) of the flour and 1 of the eggs.

Meanwhile, in large nonstick skillet, sautee beef over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain off fat.

Add onions, mushrooms, caraway seeds and remaining salt and pepper; cook over medium heat, stirring, until onions are softened, 8 minutes. Sprinkle with remaining flour; cook, stirring, for 5 minutes.

Spread half of the potato mixture in 8-inch (2 L) square glass baking dish. Spoon meat mixture over top. Top with remaining potato mixture. Beat remaining egg; brush over potato mixture. Sprinkle with cheese. Bake in 350°F (180°C) oven until topping is golden, 30 to 40 minutes.

Nutritional Information Per serving: about

cal 601 pro 35g total fat 28g sat. fat 14g
carb 52g fibre 4g chol 190mg sodium 1,230mg

% RDI:

calcium 16 iron 31 vit A 14 vit C 27
folate 27
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