The Best Shepherd’s Pie
Grated Cheddar Cheese mashed right into the potatoes adds zing!
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.