The Humpherys Family

Shepherd's Pie

Recipe Added:  3/16/2012
Potato Topping
3 potatoes, peeled, diced (4-5 cups)
1/2 cup butter
1/2 - 1 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 - 1 cup Parmesan cheese
1/2 - 1 cup shredded Cheddar cheese
1 egg yolk
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1 cup shredded Cheddar cheese
 Meat Filling
2 - 3 lbs ground beef or sausage
1 cup chopped onion
2 carrots chopped small (1 cup)
2 cloves garlic, finely pressed
1 tsp salt, 1/2 tsp black pepper
3 Tbsp flour + 3 Tbsp tomato paste
2 cups beef or chicken broth
2 Tbsp Worcestershire sauce
2 tsp oregano, parsley, thyme, rosemary leaves
1 cup ea frozen corn & peas
Preheat oven to 400F. Lightly grease a 9x13 pan.

Potato Topping  Place potatoes in saucepan and cover with 1-2 inches of water. Add a tsp of salt. Bring to a boil and cook 15 minutes until tender. Drain potatoes and return to pot. Mash potatoes lightly. Add butter, milk (start with 1/2 cup and add more if needed), salt and pepper, garlic powder, and cheeses. Mash until smooth and creamy. Stir in egg yolk until combined. (Or, to save time, prepare instant potatoes from pkg directions.  For 9x13 full recipe pan, use 8-serving amount; for 9x9 half recipe pan, use 4-serving amount.)

Meat Filling In a large skillet over medium heat, add ground meat, onion, carrots, garlic, salt and pepper. Cook, breaking meat into small pieces, until browned and vegetables are starting to soften, 5-7 minutes. Drain excess grease. Sprinkle flour over meat and cook on medium heat, stirring constantly. Stir in tomato paste, broth, Worcestershire sauce, and herbs. Simmer gently 10 minutes. Stir in corn and peas.

Pour meat mixture into prepared pan. Spread mashed potatoes over top to edges, covering meat completely. Sprinkle 1 cup shredded Cheddar cheese over potatoes. Bake 25-30 minutes until golden and bubbling. Let rest 10 minutes before serving.
Notes
This is a delicious recipe.
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