THE ELK’S COOKBOOK

SHEPHERD'S PIE

By Gabi Strickland Walker

For 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

Topping

• 1/3 cup panko bread crumbs • 1/3 cup Parmesan cheese, grated • 2 T butter

Potato Layer

• 2 lbs. Potatoes (we prefer Yukon gold), peeled and cubed • 5 whole garlic cloves, peeled • 4 T butter

• ¼ cup sour cream • ¼ cup milk, warmed • 4 T cream cheese • ½ cup shredded sharp cheddar cheese • 1 t Laury’s Seasoning Salt • Salt and Pepper to taste

Meat Filling

• 1 lb. ground chuck (or ground lamb or ground chicken) • 2 T butter • 2 cloves garlic, minced • 16 oz. bag peas, carrots and corn medley (the mix I used had green beans, too) • 2 T flour • ½ cup beef broth (or vegetable or chicken broth if using lamb or chicken as your meat) • 1 T tomato paste • 1 T Worcestershire sauce • 1 t dried rosemary • 1/2 t dried thyme • 1/2 t dried marjoram

DIRECTIONS

Step 1

• Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick cooking spray. Boil the potatoes and whole garlic cloves in water to cover until fork tender and then drain the water.

Step 2

• Add the butter, sour cream, warmed milk, cream cheese, cheddar cheese, salt and pepper to taste and mash the potatoes with a hand masher or mixer until you reach your favorite mashed potato consistency.

Set aside.

Step 3

• In a large skillet, brown the ground beef and drain any excess grease. Set aside. Add 2 T butter to the skillet and cook the onions until soft; add the garlic and cook another 1-2 minutes. Return cooked ground beef to the onion and garlic mixture.

Step 4

• In the same skillet, add the frozen vegetables and cook for 5-7 minutes, stirring occasionally. Sprinkle the flour over the meat and veggies and stir to mix.

Step 5

• Add the tomato paste and stir to mix in. Then add the beef broth, Worcestershire sauce, rosemary, thyme, and marjoram. Bring to a simmer and then reduce heat to low and cook uncovered for 10 minutes. Add additional broth if necessary to prevent the meat from drying out.

Step 6

• Remove from heat. Spread the meat mixture in an even layer in a prepared 9 x 13 baking dish.

Step 7

• In a small bowl, combine the Panko bread crumbs and Parmesan cheese. Melt 2 T butter and drizzle over topping, stir to combine. Set aside.

Step 8

• Top the meat mixture with the mashed potatoes, making an even layer of potatoes. Top the mashed potatoes with the panko mixture.

Step 9

• Place the dish in the oven and bake for 30 minutes until brown and bubbly. Turn on broiler if needed and brown the topping an additional 1-2 minutes until golden brown. Top the meat mixture with the mashed potatoes, making an even layer of potatoes. Top the mashed potatoes with the panko mixture.

• (NOTE from Gabi: Optional - instead of panko topping, use an additional 1/2 cup of cheddar cheese. Bake casserole for 30 minutes and then remove from oven, add the cheese, and return to oven until melted)

SEND US YOUR RECIPES TO SHARE! Cyndi @ 304.546.9243 / elkriverliving.com