Southern Shepherd's Pie

Recipe by Chris Sharpe
SERVES: 8-12
YIELD: 2 pies




  • Pre-bake pie crusts according to instructions on crusts - or at 400 degrees until light brown, for about 15 minutes. Let cool.
  • Boil 5 or 6 medium peeled potatoes until tender. Drain and mash with 1/2 cup of milk, 2 tablespoons of butter, 2 tablespoons of mayonnaise, and 1 teaspoon of salt.
  • Mix with a mixer on high speed until fluffy. When cooled a little, fold in about 1 1/2 cups of grated cheddar cheese.
  • Dice up onions and saute over medium high heat in a little EVOO and butter with about a tsp of salt.
  • Add chopped garlic, and continue to cook until onions are tender.
  • Remove onion mixture.
  • Brown hamburger in the same pot with about a teaspoon of worcestershire sauce.
  • Add onion mixture back to pot with 2/3 can of beef consomme and 3 tablespoons of ketchup, a teaspoon of salt and pepper. Cover pot with a tight-fitting lid and cook over medium heat, stirring occasionally, for about 15 minutes.
  • Mix about 3 tablespoons of all-purpose flour in with the remaining consomme until all lumps are gone. Raise heat until the meat mixture begins to boil. Slowly add the consomme flour while stirring quickly, and continue to stir and boil for about 1 minute after all of the flour is added. Remove from heat.
  • Fold in the drained corn, peas, and carrots.
  • Spoon the mixture into the cooled pie crusts.
  • Pipe the cheddar mashed potatoes on top of the pies to form a decorative top crust.
  • Bake at 425 degrees for about 15 minutes, or until the potatoes brown on top.
  • Let cool for about 10 or 15 minutes before serving.