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Shepherd’s Pie

Mel's Kitchen Cafe
  • 90 minutes
  • Serves 8

INGREDIENTS

3

medium russet potatoes, peeled and chopped (about 4-5 cups)

2 tbsp

butter

1/2

– 1 cup milk

1/2 cup

Parmesan cheese

1/2 cup

shredded sharp cheddar cheese

Salt and pepper

1 tsp

garlic powder

1

egg yolk

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 tsp

salt

1/2 tsp

black pepper

3 tbsp

flour

1 tbsp

tomato paste

1 1/4 cups

low-sodium beef or chicken broth

1 tsp

worcestershire sauce

1/4 tsp

dried oregano

1/4 tsp

dried thyme (or 1 teaspoon fresh)

1/4 tsp

dried rosemary (or 1 teaspoon fresh)

1/2 cup

frozen corn kernels

1/2 cup

frozen peas

1 cup

shredded sharp cheddar cheese


NOTES

  • Instead of oregano, Italian seasoning

    Amy Salisbury • 2018-09-15

  • I omit the thyme and rosemary for my families personal taste. Still plenty of flavor.

    Wendy Gray • 2018-09-05

13 people Recommend This Recipe