Shepherds Pie

Tonight We Are Carving Pumpkins

Cooking for Madison Shepards Pie

It's a Pumpkin Carving Tradition

Heather’s Shepherds Pie, serves 8

1-1/2 lb ground beef
1-1/2 lb ground turkey
1 medium white onion
2 cloves garlic
2 sprigs fresh rosemary
1/2 tsp Allspice
1 tbsp Olive Oil
8 tbsp butter
2 tbsp flour
3/4 cup beef broth (I cheat and used 1/2 beef bullion cube and 1/4 vegetable bullion cube with 3/4 cup water)
8 potatoes
3 tbsp milk
Salt & Pepper

Preheat oven to 375 degrees.  In a large skillet add olive oil, diced onion and chopped garlic.  Saute over med-high high heat until onions are transparent.  Add beef, turkey, chopped rosemary, Allspice, salt and pepper.  Cook until meat loses it’s pinkness.  Meanwhile, boil potatoes.  When potatoes are done (insert a fork to test – when it practically slices the potatoes, they’re done) mash them with milk, 4 tbsp butter, salt and pepper.  In a small skillet, melt 4 tbsp butter then add flour.  Mix until flour dissolves then add the beef broth.  Mix constantly until gravy loses it’s floury taste.  Pour over the meat mixture and stir well to combine.  In a 3-quart casserole dish, spread the meat mixture on the bottom and spread the mashed potatoes over the top.  Use a fork to create a criss-cross pattern in the potatoes.  Cook for 30 minutes or until potato top is crispy.

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