Shepherd's Pie (Wicked Good)

Recipe by Chef Ed Latham
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Butter two 9-inch deep dish pie plates.
  • Saute beef, pork, onion and celery in oil.
  • Add flour, stir, cook until mixture starts to bubble (2 to 3 min).
  • Slowly add chicken stock.
  • Stir in thyme, rosemary, cloves, salt and pepper.
  • Cook and stir until thickened.
  • Stir in peas and corn.
  • Boil peeled potatoes until fork tender in salted water.
  • Heat half and half (don't boil).
  • Drain potatoes and place in large bowl of electric mixer.
  • Beat on low, slowly add half-and-half, the cheeses, salt and pepper.
  • Divide meat mixture between the two pie plates.
  • Top each with half potato mixture.
  • Scatter bits of butter on top.
  • Place pies on baking sheets (mine always overflow).
  • Bake 45 min (or until potato are browned).
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