Recipe by Rhonda *J*
I had a favorite recipe for Shepherds Pie that I have misplaced. I searched recipe sites like crazy trying to find it, or one similar to it, and this is what i came up with. Mine was not a garlicky topping but very similar in the fact that you beat egg into the topping(and a little cheddar cheese) and i would top it with a little bit of fine, dry breadcrumbs and a shake of parmesan once i spread it over the meat layer.If you are not a garlic fan you could probably just leave it out. Sometimes i would spread a can of cream corn over the meat layer,however this recipe calls for corn kernels to be mixed right in,you could probably still do either.My recipe also called for the thyme & savory which i like the flavor of. This recipe was credited to "New Canadian Basics"
- 1 1⁄2 lbs ground beef
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon savory
- 2 cups beef stock (my original recipe called for consomme)
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1⁄2 cup finely diced carrot
- 1⁄2 cup corn kernel
- 5 -6 medium potatoes
- 6 garlic cloves, peeled & lightly crushed
- 3⁄4 cup 2% low-fat milk or 3⁄4 cup buttermilk
- salt & pepper
- 1 egg, slightly beaten
Directions See How It's Made
- Brown ground beef,drain fat.
- Add onions& garlic,cook until softened.
- Stir in flour,salt,pepper,thyme& savory.
- Add stock,worcestershire,bay leaf,& carrots.
- Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
- Stir in corn.
- Add salt to taste, remove bay leaf.
- Spread in 11x7 baking dish,let cool slightly.
- For the topping: In boiling salted water,cook potatoes with garlic until tender.
- Drain well and mash,beat in milk,salt& pepper.
- Reserve 1 tbsp beaten egg,beat remainder into potatoes.
- Spread over meat mixture (easiest if you start from edges).
- Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
- Bake at 400 for 20 minutes or until filling is bubbling.