Shepherd’s Pie

This recipe comes from The Best of Bridge.  It is a family favorite. I alternate between making garlic mashed potatoes and regular mashed, but the garlic is the most loved.

I like this recipe since I can make it ahead of time. I can make the meat bottom and leave it in the fridge. I then make the potato top when I’m ready to bake it.

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1 1/2 lbs lean ground beef or ground left-over roast
2 garlic cloves
1/4 cup flour
Salt and pepper to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz can beef broth
1/2 can water
2 tsp Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrots
1/2 cup frozen corn

Garlic Mashed Potatoes
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled and lightly crushed
3/4 cup buttermilk or 2% milk
Salt and pepper to taste
1 egg, lightly beaten

1. Using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and garlic; cook until softened. Stir in flour, salt, pepper, thyme and savory. Add broth, water Worcestershire, bay leaf and carrots. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender. Stir in corn. Remove bay leaf. Spread mixture in a deep casserole. Let cool slightly.

To make garlic mashed potatoes:
1. Place potatoes in a saucepan with garlic and cover with water. Add salt, bring to boil and simmer gently until tender. Drain well and mash. Beat in buttermilk, salt and pepper. Reserve 1 Tbsp (15 ml) of beaten egg and add remainder to mixture. Spread potato mixture over meat and brush with reserved egg. Bake at 350F for 40-45 minutes.
Serves 6

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