Here’s a great recipe for shepherd pie that’s sure to be a hit. Fresh, wholesome ingredients and home cooking at its best.
* 1 T. olive oil
* 1 T. butter
* 1 onion, diced
* 2 lbs. lean ground lean hamburger
* 1/3 c. flour
* salt and ground black pepper to taste
* 2 t. minced fresh rosemary
* 1 t. paprika
* 1/8 t. ground cinnamon
* 1 T. ketchup
* 3 cloves garlic, minced
* 2 1/2 c. water
* 1 (12 ounce) package frozen peas and carrots, thawed
* 2 1/2 lbs. Yukon Gold potatoes, peeled and halved
* 1 T. butter
* 1 pinch ground cayenne pepper
* 1/4 c. cream cheese
* 1/4 lb. cheddar cheese shredded
* 1 egg yolk
* 2 T. milk
Preheat oven to 375° F.
Place the ground hamburger into a Dutch oven, with the butter and olive oil, then brown 10 – 15 minutes, on a stovetop over medium heat.
Add flour, spices (except cayenne pepper), garlic and ketchup and cook another 3 minutes, stirring.
Add water and stir. Reduce heat to low and cook another 5 minutes, or until this thickens.
Stir in peas and carrots. Spread this mixture into the bottom of a 9×13 baking dish.
Boil potatoes in salted water about 15 minutes, until tender. Drain, then return them to the pot they were just cooked in.
Add cayenne pepper, butter, cream cheese cheese, and salt & pepper to taste. Mash until smooth.
Whisk the milk and egg yolk in a small dish. Add to the mashed potatoes. Spread this potato mixture over the lamb mixture evenly.
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What are your favorite side dishes to serve with shepherd pie?
Until next time,
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