Grammy's Kitchen · Shepherd's Pie · Recipe: Muffin-Pan Shepherd’s Pie
One of 42 shepherd's pie recipes we measured
from www.thekitchn.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 5% |
| aromatics | 17% | 28% |
| salt | 1% | 1% |
| liquid | 40% | 42% |
| vegetables and beans | 262% | 145% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Cooking spray | |
| 907 g | 1 (32-ounce) bag frozen shredded hash brown potatoes, thawed |
| 14 g | 1 tablespoon canola or vegetable oil |
| 454 g | 1 pound ground beef |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 75 g | 1/2 medium onion, diced |
| 8 g | 1 tablespoon all-purpose flour |
| 180 g | 3/4 cup low-sodium beef broth or stock |
| 48 g | 3 tablespoons Worcestershire sauce |
| 284 g | 1 (10-ounce) package frozen peas and carrots, thawed |
Method: 7 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.