Shepherd's Pie

Potato Layer:
3 medium russet potatoes, peeled and chopped
2 tbs butter
1/2 - 1 c milk
1/2 c Parmesan cheese
1/2 c shredded sharp cheddar cheese
salt and pepper
1 tsp garlic powder
1 egg yolk

Meat Filling:
2 - 2 1/2 lbs ground beef, turkey, lamb, sausage
1 c chopped onion
2 large carrots, chopped small (about 1 cup)
2 cloves garlic, finely pressed
1 tsp salt
1/2 tsp pepper
3 tbs flour
1 tbs tomato paste
1 1/4 c beef or chicken broth
1 tsp Worcestershire sauce
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 c frozen corn
1/2 c frozen peas
1 c shredded sharp cheddar cheese


Preheat the oven to 375.  Lightly grease a 9 X 13 pan.  Place the potatoes in a medium saucepan and cover with 1/2 inches of water.  Add a teaspoon of salt.  Bring to a boil and cook for 15 minutes or so until the potatoes are tender.  Drain the potatoes and return to the pot.  Mash them lightly, add the butter, milk, cheeses, s & p, and garlic powder.  Mash together until smooth and creamy.  Stir in the egg yolk until combined.

For the meat and vegetable mixture, in a large 12-inch skillet over medium heat, combine the meat, onion, carrots, garlic, salt and pepper.  Cook, breaking meat into pieces until meat is no longer pink and vegetables are starting to soften.  Drain any excess grease from the mixture.  Sprinkle the flour over the meat and cook over med-med-high heat for a minute or so, stirring constantly.  Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary.  Bring to a simmer and continue to simmer gently for 10 minutes.  Stir in the peas and corn.

Pour meat mixture into the prepared pan.  Spread the mashed potatoes over the top all the way to the edges of the pan, creating a seal over the meat mixture.  Sprinkle the 1 c cheddar cheese over the potatoes.  Bake 35-40 minutes, or until the edges are golden and the casserole is bubbling.  Let it rest out of the oven for 10 minutes before serving.


From Mel's Kitchen Cafe