THE
ELK’S COOKBOOK SHEPHERD'S PIE By Gabi Strickland Walker
F
or March, let’s be a wee bit Irish in honor of St. Patrick’s Day and try Gabi Strickland Walker’s Shepherd’s Pie. This is a really easy recipe that will wow a family or a crowd. You can make it with ground lamb (as traditional) or ground beef or chicken. The creamy cheesy mashed potatoes are a perfect complement to the meat mixture and gravy underneath.
INGREDIENTS Potato Layer •
2 lbs. Potatoes (we prefer Yukon gold), peeled and cubed
•
5 whole garlic cloves, peeled
•
4 T butter
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¼ cup sour cream
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¼ cup milk, warmed
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4 T cream cheese
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½ cup shredded sharp cheddar cheese
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1 t Laury’s Seasoning Salt
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Salt and Pepper to taste
MARCH 2021
Meat Filling
12
•
1 lb. ground chuck (or ground lamb or ground chicken)
•
2 T butter
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2 cloves garlic, minced
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16 oz. bag peas, carrots and corn medley (the mix I used had green beans, too)
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2 T flour
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½ cup beef broth (or vegetable or chicken broth if using lamb or chicken as your meat)
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1 T tomato paste
Topping
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1 T Worcestershire sauce
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1/3 cup panko bread crumbs
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1 t dried rosemary
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1/3 cup Parmesan cheese, grated
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1/2 t dried thyme
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2 T butter
•
1/2 t dried marjoram
