Shepherd's Pie

Recipe by 2Bleu
READY IN: 1hr 10mins




  • 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.
  • Drain. Add cream cheese, milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.
  • FILLING: Heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly.
  • 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.
  • Stirring continuously, add the flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and discard fat.
  • 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.
  • Bake in preheated 350 F oven 30 to 40 minutes until potatoes are golden brown and filling is hot.