Shepherdess' Pie
3
People talking
Saw a lot of great beefy brown-gravy based dishes here at the 'Zaar, but I have a really old recipe that I want to post here that is a little different, using bechamel or white sauce. It's closer to a potato covered meatloaf with a definite taste of parsley. I originally found this many years back in a generic recipe book whose title had something to do with "1001 Recipes" from around the world. I was skeptical the first time I made it but my family just loves it - I suspect it's one of those recipes that you either really love or don't like, nothing in between. Try this when you get bored with your regular shepherd's pie.
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
3
People talking
ingredients
- 1 1⁄2 cups bechamel sauce (see note)
- 1 medium onion, minced
- 1 egg, beaten
- 1⁄4 cup cracker crumb (smash crackers in a small plastic bag)
- 1⁄4 cup fresh parsley, chopped (I like fresh best, but dried will work)
- 1 teaspoon salt
- 1 teaspoon thyme
- 1⁄4 teaspoon ground red pepper
- 1 teaspoon vinegar
- 1 lb ground beef (or lamb)
- 4 cups mashed potatoes
- 1⁄2 cup monterey jack cheese, shredded (orig. recipe called for kefalotyri but I've never found that, any cheese will work, but jack or font)
- 1 teaspoon paprika
directions
- Start by making Bechamel Sauce: Melt 1/4 cup butter, then whisk in 3 tablespoons flour; cook for a minute, then slowly stir in 1 1/2 cups warm milk (can microwave milk a minute beforehand to warm it). Cook this, stirring constantly till it thickens and coats spoon. Set aside till ready to use.
- Combine 3/4 cup of Bechamel Sauce with onion, egg, cracker crumbs, parsley, salt, thyme, red pepper, and vinegar.
- Add this sauce mixture to meat and toss with two forks to mix lightly (don't overwork meat) Put this all into a casserole dish, level off top and make a slight indent with back of spoon (just like with meatloaf).
- Bake at 350 degrees for about 30 minutes, occasionally using a spoon to remove fat that collects in the indentation.
- Combine potatoes with remaining Bechamel Sauce.
- Remove meat from oven, sprinkle with the cheese, top with potatoes. Sprinkle with the paprika. Bake an additional 20 minutes.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@SpchTeachCooks
Contributor
@SpchTeachCooks
Contributor
"Saw a lot of great beefy brown-gravy based dishes here at the 'Zaar, but I have a really old recipe that I want to post here that is a little different, using bechamel or white sauce. It's closer to a potato covered meatloaf with a definite taste of parsley. I originally found this many years back in a generic recipe book whose title had something to do with "1001 Recipes" from around the world. I was skeptical the first time I made it but my family just loves it - I suspect it's one of those recipes that you either really love or don't like, nothing in between. Try this when you get bored with your regular shepherd's pie."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
-
I was not as enamored of this as the previous reviewers, but I do see how I could come to like it more if I made a few changes. The idea is a great one, but I didn't care for the texture of a "potato-covered meatloaf"; it was just too dense for me. I think I would prefer to saute the beef with onion, crumbs, parsley, and other seasonings, then add the bechamel sauce to that mixture, top it with the potatoes, and bake all at once (like a traditional shepherd's pie). The flavors were great, though, and definitely worth experimenting with. Made for Spring PAC 2012.
-
-
This is different, but very nice. Served it up to several youngsters at a family dinner and was gratified to have it all gone :) Seved it with gravy and veg, it was easy to prepare and very tasty. Thank you for sharing, made for I Recommend tag game.
-
see 4 more
