Recipe by Pepina Rae
I developed this recipe while trying to duplicate the fabulous Shepherds Pie at the Boar's Head in Santa Monica, CA. I have literally driven many miles to get their pie. It's that good. Now, this one is good, not quite as good as theirs, but hey they've got a lot of years practice on me!
- 1⁄2 lb beef, cut into small cubes
- 1⁄2 lb lamb, cut into small cubes
- oil, for browning meat
- 1 garlic clove
- 1 1⁄2 cups beef broth
- 1⁄4 cup Burgundy wine
- 2 teaspoons cajun seasoning
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon pepper, coarsely ground
- 1 cup carrot, diced
- 1 cup corn
- 1 cup green beans
- 1⁄2 cup peas
- 1⁄2 cup celery
- 1 cup onion, chopped
- 1⁄2 cup water
- 6 tablespoons brown gravy mix
- 2 lbs mashed potatoes, cubed
- 2 teaspoons chicken bouillon
- 4 ounces cream cheese
- 2 tablespoons butter
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon pepper
- 1 tablespoon chopped chives
Directions See How It's Made
- Preheat oven 375°F.
- Lightly salt and pepper meat and brown over medium high heat.
- Add garlic and saute 30 seconds.
- Add broth and spices to meat and simmer covered for 45 minutes.
- Add onions and diced veggies and simmer until tender.
- Mix 1/2 cup water and gravy mix in bowl. Add to mixture and simmer 5 minutes or until desired consistency is achieved. It should be on the thick side.
- In pot of water, cook potatoes with chicken bouillon.
- Mash with cream cheese and butter. Mix in garlic salt, pepper, and chives.
- Place meat mixture in bottom of 2 1/2 quart casserole dish. Pipe potatoes with a star tip on top of meat mixture.
- Bake at 375°F for 10 minute.