Ted’s Bulletin Shepherd’s Pie Tart


  • 1 tablespoon olive oil
  • 3-4 large carrots, finely diced
  • 1 large onion, finely diced
  • 1 pound ground beef or lamb
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon butter
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • ¾ cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 1 cup beef stock
  • Salt to taste
  • Recipe for favorite pie dough
  • 2-3 beaten eggs

Ingredients for mashed potatoes:

  • 2 pounds Idaho® potatoes
  • 3 tablespoons butter
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ⅓ cup milk
  • Grated Parmesan cheese

Ingredients for glaze:

  • 2 tablespoons butter, melted
  • 2 large eggs
  • 2 tablespoons thyme, chopped


  1. Preheat oven to 350°F.
  2. Over medium-high heat, sauté carrots in olive oil until barely tender. Add the onions and sauté for another minute or two.
  3. Add meat to the pan, season with black pepper and thyme. Cook until browned. Drain the fat from the mixture.
  4. Add the butter and peas. Sprinkle with flour and stir thoroughly.
  5. Add the tomato paste, wine and Worcestershire sauce. Stir well.
  6. Reduce slightly, then add the beef stock. Allow mixture to reduce until you have a thick meaty gravy. Season with salt to taste. Let cool.

To Assemble:

  1. Roll out pie dough to approximately ⅛˝ thick. Cut into 3˝ x 5˝ rectangles.
  2. Spoon or pipe 2-3 ounces meat mixture into the middle of one rectangle. Brush another rectangle with beaten eggs, and place on top of the filling, pressing the dough together around the edges with a fork to seal.
  3. Continue with other rectangles until all the filling is used.
  4. Brush finished tarts with glaze and bake for about 20 minutes or until lightly browned on top.
  5. To serve heat oven to 400°F. Pipe mashed potatoes on top of the tart and sprinkle with Parmesan cheese. Bake until potatoes are nicely browned.
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Yield: 1

Todd Miller
Ted's Bulletin
Washington DC

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