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Shepherd's Pie

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30-45 mins






2 dozen



1 1/2 lbs Russet potatoes, peeled

1/4 cup Half and half or heavy cream

3 oz Butter, unsalted

3/4 tsp Kosher salt

1/4 tsp Black pepper

1 tbsp Dry ranch powder

1/4 cup Sour cream

Meat Filling:

1 tbsp Olive oil

1 1/2 lbs Ground lamb or beef

1 cup Onions, diced

1 cup Celery, diced

1 cup Carrots, diced

1/2 cup Green peas

1/2 cup Corn

2 Garlic cloves, minced

1 tsp Kosher salt

1/2 tsp Black pepper

1 tbsp Flour

1 tsp Fresh thyme

Cheese (optional)

Directions (Potatoes):

  • In a saucepan, boil potatoes until fork tender. Drain the potatoes in a colander and then return to the saucepan.
  • Add half and half (or cream), butter, salt, pepper, ranch powder and sour cream, and mix thoroughly. Keep warm.

Directions (Meat Filling):

  • Preheat the oven to 400oF.
  • Heat oil in a sauté pan. Add meat and cook until completely done and remove, leaving oil and fat in the pan.
  • Add onions, carrots, and celery and sauté 4–6 minutes. Add the garlic and cook 2 more minutes.
  • Add green peas and corn, and garlic, salt, pepper, and flour and cook 3–5 more minutes. Add meat and combine.
  • Let cool before assembling.
  • In a nonstick pan, add a one inch layer of the meat filling topped with mashed potatoes and level with a spatula.
  • Add cheese if desired and bake at 400oF for 12–15 minutes or until golden brown.