This Shepherd’s Pie from Mel’s Kitchen Cafe was a little different than what I’m used to. The Shepherd’s Pie I grew up on had green beans in it instead of peas, and there was no corn. Another name I’ve heard for Shepherd’s Pie is Monday Night Casserole. The idea is that you take leftovers from Sunday dinner and use them in a casserole the next night, hence the name.
I liked this Shepherds Pie. It had plenty of flavor, and I found that the ratio of meat and veggies to potatoes was just right. When I was preparing it I was afraid I wouldn’t have a thick enough layer of potatoes, but it turns out that you don’t want a thick layer or else you will have too much. I would definitely make this Shepherd’s Pie again, but I would sub the peas for green beans, and either used corn or carrots with it.
INGREDIENTS
POTATO LAYER:
- 3 medium russet potatoes, peeled and chopped (about 4-5 cups)
- 2 tablespoons butter
- 1/2 – 1 cup milk
- 1/2 cup Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper
- 1 teaspoon garlic powder
- 1 egg yolk
MEAT FILLING:
- 2 – 2 1/2 pounds ground beef, turkey, lamb, or sausage (or a combination of any)
- 1 cup chopped onion
- 2 large carrots chopped small (about 1 cup)
- 2 cloves garlic, finely pressed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 1 1/4 cups low-sodium beef or chicken broth
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/4 teaspoon dried rosemary (or 1 teaspoon fresh)
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1 cup shredded sharp cheddar cheese
DIRECTIONS
Head on over to Mel’s Kitchen Cafe for the directions.