Recipe: Shepherds Pie!

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 This has to be the single most used recipe in my arsenal.  I’ve posted it here before but thought it was worth putting in recipe card form for easier access and printing.  It’s especially sentimental to me because of my connections to Ireland from serving there as a missionary for my church for 18 months.  This recipe is pretty Americanized but all that means is the flavor is richer (read: yummier) than your typical meat and potatoes casserole.  Shepherds Pie is actually supposed to be made with ground lamb, so technically this is Cottage Pie, but potato/potahto I say.  It’s darn good, that’s all that matters.  I’ve tried and tried to figure out how to cut down on the dishes, but it seems that you have to use three pans no matter which way you go about it.  So maybe save this for Sunday dinner or something fancier since it’s a little more labor-intensive.  Once you make it a couple times, though, it gets done pretty fast. I hope you enjoy it, it’s one of my all-time favorite meals!!

Shepherds Pie
Serves 6
A deliciously rich adaptation of the traditional casserole.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2-4 pounds potatoes, peeled and cubed
  2. 6 oz. cream cheese
  3. 1 to 2 cups shredded cheddar
  4. 1 egg yolk, beaten
  5. 1 Tb olive oil
  6. 1 3/4 pounds ground beef
  7. 1 1/2 cups chopped carrots
  8. 1 med. onion, diced
  9. 1 cup frozen green beans
  10. 2 Tb butter
  11. 2 Tb flour
  12. 1 cup beef broth
  13. 2 ts Worcestershire sauce
  14. 2 ts paprika
  15. salt and pepper
Instructions
  1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine beaten egg yolk and incorporate in with the mashed potatoes. Add cream cheese and cheddar cheese and mix thoroughly. Set aside
  2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with diced carrots. Stir for a few minutes and add onion. Stir a few minutes more and add meat. Season with salt and pepper and stir until meat is cooked and carrots are tender. Add green beans and stir until beans are heated through.
  3. In a second small skillet over medium heat, cook butter and flour together for 2 minutes. Whisk in broth and W. sauce. Thicken gravy about 1 minuted. Add gravy to the meat and veggies and incorporate evenly.
  4. Preheat broiler to high. Fill a 9 x 13 casserole dish with meat and veggie mixture. Spoon potatoes over meat evenly. Sprinkle potatoes with paprika and broil 6-8 minutes until potatoes are evenly browned.
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