For the Cheese & Rosemary Mashed Potatoes-
3 large russet potatoes
1/4 cup half-&-half (or whipping cream/milk)
3 T butter
1.5 cup sharp cheddar cheese, shredded
1 T fresh rosemary leaves, chopped well
S&P to taste
Make Meat Mixture-
In mixing bowl add ground beef, dried thyme, rosemary, salt & pepper & Worcestershire, mixing well.
In large skillet add the 2T EVOO and sauté chopped onion & carrot & cook down till tender, I add some white wine and broth as necessary to cook them down (5-7 minutes).
Add the chopped garlic & continue to sauté.
Add meat mixture to skillet incorporating into veggies & cooking till no longer pink, stirring often.
When beef is no longer pink and juices are mostly evaporated, add 2 T flour and combine.
Slowly add the beef broth & gravy bringing mix to a low boil, then reduce.
Cook on low stirring occasionally until thickened (several minutes).
Add the defrosted peas & combine.
Remove mix from heat & set aside.
Make Mashed Potatoes-
In a large pot on the stove, bring a salted pot of water to a boil.
Peel potatoes, slice thinly, then cut slices into halves, add to boiling water.
Boil potatoes till very tender, drain and return to pot on very low heat, or to bowl of an electric mixer.
To hot & drained potatoes, add the shredded cheese, butter, half-&-half, S&P and combine well.
Use a hand-held potato masher or electric mixer to mash potatoes.
Make Shepherd's Pie-
Make corn muffin mix according to package directions (or make regular corn bread mix but omit the sugar).
In a greased casserole dish, spread a thick layer (about 2-3 inches of mashed potatoes, then thick layer of meat mixture, then carefully spread prepared, wet corn muffin mix on very top of pie.
Bake in a 375 degree oven for 20-30 minutes, watch for top to be browning, but don't let burn (check with toothpick)!
Cool on wire rack for about 20 minutes, then cut & serve!
Store leftovers in airtight Tupperware, and reheat in 400 degree oven.
Originally Submitted
6/6/2013
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