Shepherd's Pie (Wicked Good) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is adapted from the one in Diane Mott Davidson's murder mystery Sweet Revenge . Good book ... great recipe adapted to have a little hint of Maine French Christmas meat pie. Enjoy. :) Ingredients:
1 lb ground beef |
1 lb ground pork |
2 cups onions, peeled and chopped |
2 cups celery, chopped |
1 tablespoon olive oil |
1/4 cup flour |
2 cups low sodium chicken broth |
2 teaspoons dried thyme |
1 teaspoon dried rosemary |
1 pinch ground cloves |
salt and pepper |
1 cup frozen peas |
1 cup frozen corn |
4 lbs potatoes |
1 1/2 cups half-and-half |
1 cup gruyere cheese, grated |
1/4 cup parmesan cheese, grated |
1/4 cup unsalted butter, cut into pieces |
Directions:
1. Preheat oven to 350°F.
2. Butter two 9-inch deep dish pie plates.
3. Saute beef, pork, onion and celery in oil.
4. Add flour, stir, cook until mixture starts to bubble (2 to 3 min).
5. Slowly add chicken stock.
6. Stir in thyme, rosemary, cloves, salt and pepper.
7. Cook and stir until thickened.
8. Stir in peas and corn.
9. Boil peeled potatoes until fork tender in salted water.
10. Heat half and half (don't boil).
11. Drain potatoes and place in large bowl of electric mixer.
12. Beat on low, slowly add half-and-half, the cheeses, salt and pepper.
13. Divide meat mixture between the two pie plates.
14. Top each with half potato mixture.
15. Scatter bits of butter on top.
16. Place pies on baking sheets (mine always overflow).
17. Bake 45 min (or until potato are browned).
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