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Shepherd's Pie

Can't Stay Out of the Kitchen

 

This classic meat pie is filled with two meats, lots of veggies and seasoned to perfection. It's topped with creamy, cheesy mashed potatoes. This version is gluten free.

Ingredients

  • 6 large Russet potatoes, diced (about 4 lbs.)
  • 4 tbsp. unsalted butter
  • 1 cup half-and-half
  • 1 cup parmesan cheese (shredded)
  • 1 cup Kraft sharp cheddar cheese (shredded)
  • 2 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 1/2-2 tsp. salt
  • 2 egg yolks
  • <li class="ERSeparator">MEAT FILLING:
  • 2 lbs. 93% or 96% lean ground beef
  • 1 lb. Johnsonville mild Italian pork sausage
  • 1/2 red bell pepper, diced (about ½ cup)
  • 1 cup chopped onion
  • 1 leek (green top removed)
  • 2 large or 3 small carrots (sliced thinly or chopped small)
  • 2 cloves garlic (minced)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3 tbsp. Bob’s Red Mill gluten free all-purpose flour (or use regular flour if not on a gluten free diet)
  • 1 tbsp. tomato paste
  • 1 1/4 cups low sodium chicken broth or beef broth
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dried oregano
  • 1 tbsp. fresh thyme (or ¾ tsp. dried)
  • 1 tbsp. fresh rosemary (or ¾ tsp. dried)
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 1 cup Kraft sharp cheddar cheese (shredded)
  • additional fresh thyme for garnish (if desired.)

Directions

  1. Bring water to a boil in a large stock pot. Add diced potatoes and boil about 15 minutes until soft. Drain. Add potatoes back into the...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Shepherd's Pie

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Author:
Teresa
Cuisine:
American
Category:
Beef Main Dish
Recipe Yields:
10
Prep Time:
Cook Time: