Community Pick
Shepherd's Pie With Garlic Potato Topping
"I had a favorite recipe for Shepherds Pie that I have misplaced. I searched recipe sites like crazy trying to find it, or one similar to it, and this is what i came up with. Mine was not a garlicky topping but very similar in the fact that you beat egg into the topping(and a little cheddar cheese) and i would top it with a little bit of fine, dry breadcrumbs and a shake of parmesan once i spread it over the meat layer.If you are not a garlic fan you could probably just leave it out. Sometimes i would spread a can of cream corn over the meat layer,however this recipe calls for corn kernels to be mixed right in,you could probably still do either.My recipe also called for the thyme & savory which i like the flavor of. This recipe was credited to "New Canadian Basics""
photo by limeandspoontt
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 1⁄2 lbs ground beef
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon savory
- 2 cups beef stock (my original recipe called for consomme)
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1⁄2 cup finely diced carrot
- 1⁄2 cup corn kernel
-
Topping
- 5 -6 medium potatoes
- 6 garlic cloves, peeled & lightly crushed
- 3⁄4 cup 2% low-fat milk or 3/4 cup buttermilk
- salt & pepper
- 1 egg, slightly beaten
directions
- Brown ground beef,drain fat.
- Add onions& garlic,cook until softened.
- Stir in flour,salt,pepper,thyme& savory.
- Add stock,worcestershire,bay leaf,& carrots.
- Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
- Stir in corn.
- Add salt to taste, remove bay leaf.
- Spread in 11x7 baking dish,let cool slightly.
- For the topping: In boiling salted water,cook potatoes with garlic until tender.
- Drain well and mash,beat in milk,salt& pepper.
- Reserve 1 tbsp beaten egg,beat remainder into potatoes.
- Spread over meat mixture (easiest if you start from edges).
- Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
- Bake at 400 for 20 minutes or until filling is bubbling.
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Reviews
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Delicious version of Shepherd's Pie....I added mushrooms and substituted peas for the corn because its what I had on hand. We loved it. Thanks! -
Very easy and delicious. I did not have savory; so I substituted with marjoram. I also used frozen mixed vegetables, which made things a little faster. Thanks so much! -
Loved this! The changes I made were instead of carrots, I used corn and peas, 1.5 cups in total adding them in at the end. I also didn't follow the mashed potato recipe to a tee.. I did use the garlic which I loved. Also topped the mashed potatoes with grated cheese. Baked it all in an 8x8 dish with the lid on. So so yummy. -
Very good. Followed exactly, brushed potatoes with egg wash, sprinkled with parmesan cheese and shredded cheddar! -
This was superb. We finished the entire pie in one meal! I added some fresh mushrooms to the onion and used half a bag of frozen vegetables in place of the carrots and corn. Thank you for posting this wonderful recipe.
see 24 more reviews
Tweaks
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That is a Cottage Pie - not a Shepherds Pie Shepherds Pie is made using Lamb -always!! -
Loved this! The changes I made were instead of carrots, I used corn and peas, 1.5 cups in total adding them in at the end. I also didn't follow the mashed potato recipe to a tee.. I did use the garlic which I loved. Also topped the mashed potatoes with grated cheese. Baked it all in an 8x8 dish with the lid on. So so yummy.
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This was superb. We finished the entire pie in one meal! I added some fresh mushrooms to the onion and used half a bag of frozen vegetables in place of the carrots and corn. Thank you for posting this wonderful recipe.
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Delicious version of Shepherd's Pie....I added mushrooms and substituted peas for the corn because its what I had on hand. We loved it. Thanks!
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This was really good. I found myself lacking in some ingredients, so I had to substitute peas for corn and chicken stock for beef stock. Still tasted great. Thanks!
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RECIPE SUBMITTED BY
Rhonda J
Canada
About me....well...let's see,right now I am a married, stay-at-home Mom to two beautiful children, a 10 year old daughter and a 7 year old son....they are the "lights" of my life, which I think I pretty much spent waiting for them! I feel so very lucky (and truly blessed) to be their "Mommy".
I don't know that I have a fave cookbook, (and I have rarely opened one of the many I have, since finding Zaar.) I just LOVE recipes and have been "acquiring" them since I was a teenager! Actually I think I bought my first cookbook in like grade two or three, a cookie recipe book from one of those scholastic book orders!
