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Shepherd’s Pie Recipe




Source of Recipe


wkrg
Shepherd's Pie with Ground Beef



3 lbs. ground chuck
2 cups yellow onions - diced
1 1/2 cups beef broth
3 Tbls. cornstarch
3 Tbls. cold water
2 tsp. kosher salt
2 tsp. black pepper
1 Tbls. granulated garlic
1 quart mashed potatoes
2 cups Cheddar cheese
1 pint brown gravy


1. Saute the onions in a large skillet until soft, about 3 minutes. Add the ground beef and brown together with the onions. Stirring and chopping the beef until their are no large lumps.

2. Mix the cornstarch and cold water together in a small bowl until completely dissolved. If the mixture is too think add more cold water in very small increments until it becomes the consistency of heavy cream. Reserve.

3. When meat is brown, drain meat in a collander to remove excess fat. Return the mixture to the skillet and add the beef broth. Bring the liquid to a boil. Slowly add the cornstarch slurry in small amounts, stirring constantly, until a sauce forms in the pan, reduce heat to low.

4. Season with salt, pepper and garlic and simmer for 2 minutes stirring constantly. Remove from the heat and transfer to a 9" x 13" casserole dish.

5. Evenly top the ground beef mixture with the mashed potatoes. Add the cheddar cheese to the top and bake in a 350 degree oven for 20 minutes or until the potatoes are hot and the cheese is melted.




Roasted Garlic Mashed Potatoes
Yields 6 Servings

4 cloves garlic
1 Tbls vegetable oil

1. Peel garlic and rub with oil. Place in 350° oven and roast until golden
brown.

3 pounds Potatoes – Idaho
4 oz butter
12 oz milk
Salt and white pepper to taste
4 cloves roasted garlic

1. Peel, wash and boil potatoes until tender.
2. In sauce pan, heat milk, butter, salt, white pepper and roasted garlic until
butter is melted.
3. Drain potatoes and put in a bowl to mix.
4. Add wet ingredients and whip until smooth.