Shepherd's Pie

Submitted by 2Bleu

"Comfort food at it's best. This makes two delicious pies."

 

• Ready In: 1hr 10mins
• Ingredients: 26
• Serves: 4

ingredients

• Potato Topping

• 6 medium potatoes, peeled & quartered
• 4 garlic cloves, peeled
• 4 ounces neufchatel cheese or 4 ounces cream cheese
• 1⁄4 cup 2% low-fat milk
• 1 tablespoon butter
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

• Filling

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 tablespoon parsley, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon sage
• 1 lb lean ground beef
• 1⁄4 cup water
• 2 medium carrots, finely chopped
• 2 tablespoons all-purpose flour
• 1 beef bouillon cube
• 1 teaspoon sugar
• 1 teaspoon ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

• Other Ingredients Needed

• 2 unbaked 9-inch deep dish pie pastry
• 1 cup reduced-fat cheddar cheese, shredded

directions

1. POTATO TOPPING: Place potatoes and garlic cloves in large saucepan of cold, salted water. Bring to a boil then simmer partially covered 20 minutes or until very tender.
2. Drain. Add cream cheese, milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.
3. FILLING: Heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly.
4. Add beef and water to pan stirring frequently to break up meat and cook until no longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring occasionally.
5. Stirring continuously, add the flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and discard fat.
6. ASSEMBLY: Place half the meat mixture into each of the unbaked pie crusts. Spread potato mixture evenly over tops then sprinkle with the cheddar cheese.
7. Bake in preheated 350 F oven 30 to 40 minutes until potatoes are golden brown and filling is hot.

Reviews

[chesire cat]

Ok, I did a few things different for this. I didn't add the nutmeg (because I didn't have any) to the potatoes and I used chicken broth instead of milk (because I'm lactose intolerant). I doubled the worcestershire sauce and ketchup and halfed the thyme (as in the spice) I didn't have any sage so had to leave that out. I also doubled the amount of water (because my husband likes things creamy) and I didn't have beef bullion cubes, I have the powdered stuff in the jar and used three teaspoons of it (which would equal the beef bullion cubes suggested). Intstead of carrots I used a bag of frozen "country vegetables trio" frozen veggies which has green beans, carrots, and corn and then added half a bag of frozen peas that I had left over. I used lean ground turkey instead of beef (because I don't eat red meat). This turned out fabulous, my husband wants me to make it again, next week--which is seriously saying something and the reason I gave it 5 stars! The reason I added more vegetables to it, is so I didn't have to fix a salad to go with it. If I mix the veggies in, then My husband will actually eat them.

 

[Shannon 24]

This was the first time I have ever had Shepherd's Pie - I have been wanting to try it for awhile. This recipe was great! Very tasty indeed! Next time, I will probably make less potatoes, as the meat to potato ratio was off a bit for my family's tastes. Yummy! Thanks for posting.