Shepherd's Pie

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!

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• 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

• POTATOES

• 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

1. Preheat oven 375°F.
2. Lightly salt and pepper meat and brown over medium high heat.
3. Add garlic and saute 30 seconds.
4. Add broth and spices to meat and simmer covered for 45 minutes.
5. Add onions and diced veggies and simmer until tender.
6. 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.
7. POTATOES:
8. In pot of water, cook potatoes with chicken bouillon.
9. Mash with cream cheese and butter. Mix in garlic salt, pepper, and chives.
10. Place meat mixture in bottom of 2 1/2 quart casserole dish. Pipe potatoes with a star tip on top of meat mixture.
11. Bake at 375°F for 10 minute.