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Shepherd’s Pie

This comfort-food favorite tastes even better topped with garlic mashed potatoes.

This comfort-food favourite tastes even better topped with garlic mashed potatoes

  1. 1 1⁄2 lbs. Lean ground beef or ground Left-over roast 750 g
  2. 1 cup chopped onions 250 ml
  3. 2 garlic cloves, minced
  4. 1⁄4 cup flour 60 ml
  5. Salt & pepper to taste
  6. 1⁄4 tsp. Dried thyme 1 ml
  7. 1⁄4 tsp. Dried savory 1 ml
  8. 10 oz. Can beef broth 284 ml
  9. 1⁄2 can water 1⁄2
  10. 2 tsp. Worcestershire sauce 10 ml
  11. 1 bay leaf
  12. 1⁄2 cup finely diced carrots 125 ml
  13. 1⁄2 cup frozen corn 125 ml
Garlic mashed potatoes
  1. 2 lbs. Potatoes (5–6 medium), peeled and cubed 1 kg
  2. 6 garlic cloves, peeled & lightly crushed
  3. 3⁄4 cup buttermilk or 2% milk 175 ml
  4. Salt & pepper to taste
  5. 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.
  2. To make garlic mashed potatoes: 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 350°f (180°c) for 40–45 minutes.
The Best of Bridge



This recipe is available in the book Best of Bridge Home Cooking.

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