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The Best Shepherd’s Pie

Grated Cheddar Cheese mashed right into the potatoes adds zing!

The Best Shepherd's Pie

For six servings you’ll need

  • 1 Tbsp oil
  • 1 lb (500 g) lean ground beef
  • 2 medium onions, chopped
  • 1 clove garlic, chopped
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 3 Tbsp all-purpose flour
  • 1 (10 oz) can beef broth
  • 1 ½ tsp Worcestershire sauce
  • 2 carrots, diced
  • 4 large potatoes, peeled and cut in quarters
  • 1 Tbsp butter
  • 1 egg, beaten
  • ½ c milk
  • ½ c grated Cheddar cheese
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp bread crumbs

Preparation

  • Boil potatoes until tender
  • Heat oil in large saucepan and cook ground beef, onions and garlic until beef is lightly browned
  • Add salt, pepper, thyme and flour, mix well
  • Gradually stir in beef broth, cook until nicely thickened
  • Stir in Worcestershire sauce and carrots
  • Cover and simmer for 20 minutes
  • Spread into 9-inch square buttered casserole dish, set aside
  • Drain and mash potatoes with butter
  • Blend beaten egg with milk and cheddar cheese, mix into potatoes
  • Spread potatoes on top of casserole
  • Sprinkle with Parmesan and bread crumbs, dot with butter
  • Bake at 400-degree Fahrenheit for 20 minutes or until bubbly and golden brown

Tips

  • To use stale bread for bread crumbs, chop ½ a slice in the blender until crumbly.
This entry was written on November 1st, 2001 and filed under Recipes.
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