COUNTRY FRIED SHEPHERD'S PIE

Country Fried Shepherd's Pie image

Provided by TROY RAY

Time 40m

Number Of Ingredients 15

SHEPHERD'S PIE
3/4 lb ground chuck
1/2 lb ground veal or lamb
12 oz bob evans® prepared original mashed potatoes
12 oz heinz® homestyle prepared gravy
8 1/2 oz del monte® peas & carrots, drained
1/2 onion, finely chopped
1/2 tsp black pepper, ground
1/2 tsp kosher salt
COATING MIXTURE
3/4 c bob's red mill® dried potato flakes
1/2 c panko bread crumbs
3 Tbsp melted salted butter
1 1/2 tsp black pepper, ground
peanut oil for frying

Steps:

1. Brown onion to a medium golden in a tablespoon or two of olive oil.
2. Add ground beef and brown well. Add veal [or lamb] and continue to brown. Drain off excess oil.
3. Add peas & carrots and bring to temperature. Add salt and pepper.
4. Mix in one cup of the prepared gravy and bring to a simmer. Remove skillet from heat and let stand for ten minutes.
5. Fold in prepared mashed potatoes and let mixture cool to room temperature. Once at room temperature, chill in refrigerator for at least one hour.
6. Combine potato flakes, panko bread crumbs and pepper. Drizzle in melted butter and combine to the texture of wet sand.
7. Preheat 1" of oil in a skillet to 350+ degrees.
8. Once Shepherd's Pie mixture has chilled, create 1 1/2 inch "balls" using an ice cream scoop [sprayed inside with cooking spray] or rolling by hand. Roll balls in coating mixture. Repeat until mixture is gone.
9. Fry balls in oil [do not crowd skillet--- do in batches!] until golden brown and piping hot. Heat remainder of prepared gravy and serve as a dip or cover balls to taste. Enjoy!