Very flavorful, with a melted cheddar topping and slightly crisp edges. The rosemary, thyme and garlic provide an aroma that fills the house and satisfies the taste buds!

Cynthia's Shepherd's Pie
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Meat Filling
  1. 1 lb. ground beef, preferably 85/15
  2. 1 large onion, coarsely chopped
  3. 1 ½ c. chicken broth, preferably homemade
  4. 1 c. peeled and diced carrots
  5. 1 T. minced garlic
  6. ½ t. sea salt
  7. Fresh ground pepper, to taste
  8. 1 1/2 t. dried rosemary, crushed
  9. ½ t. ground thyme
  10. 1 t. granulated garlic
  11. ½ t. granulated onion
  12. 2 T. cornstarch
Potato Topping
  1. 6 medium russet potatoes
  2. 3 T. butter
  3. ¼ - 1/3 c. heavy cream
  4. 1 – 2 T. sour cream or green onion dip
  5. ¼ t. sea salt
  6. Fresh ground pepper, to taste
  7. ¼ t. granulated garlic
  8. ¼ t. granulated onion
Sprinkle with
  1. 1 ½ c. shredded Colby/Jack cheese
Instructions
  1. In a large skillet, brown ground beef with onion. Do not drain. Add chicken broth, carrots, and garlic. Bring to a boil, cover and cook until carrots are tender, but not mushy. Add seasonings. Combine cornstarch with ¼ c. water and quickly stir into mixture. Cook briefly to thicken. Pour into 11 x 7 glass baking dish. Set aside.
  2. Bake at 350 for 30 minutes, or until bubbly and beginning to brown on top. Let stand for 10 minutes before serving.
  3. Peel the potatoes and cut each into 8 - 10 pieces. Place in a large pan and cover with water. Bring to a boil and cook until soft, but not mushy. Place butter in a large bowl. Use a slotted spoon to remove potatoes from the cooking water and put them in the bowl with the butter. Top with ¼ c. heavy cream, sour cream or dip, salt, and pepper. Blend with hand mixer until smooth, adding more cream as necessary. Spread on top of meat filling.
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