Wednesday, May 22, 2013

The Best Shepherd's Pie I Have Ever Made

The Best Shepherd's Pie I Have Ever Made

5 pounds ground beef, cooked and drained
4 cups beef bouillon
4 tsp tomato bouillon powder
10 tbsp flour
4 tsp Worschestire sauce
3lbs red potatoes, washed and boiled until soft
1 bulb fresh garlic
2 cups half and half
1 stick butter or margarine
4 cups cheddar

Mix beef bouillon, tomato bouillon powder, flour and Worschestire sauce in a blender or high speed mixer to create the sauce.  After cooking beef, drain grease and add the sauce.  Cook until the sauce thickens slightly and layer in the bottom of a casserole pan. 

Using a garlic press, smash the garlic cloves from one bulb.  Add the smashed garlic to a small sauce pan with the half and half and margarine or butter.  Bring to a gentle boil (continuously stirring), and pour the mixture over the red potatoes.  Using a potato masher, mash the potatoes until they reach the texture you desire.  Spread the mashed potatoes over the beef mixture in the casserole pan.  Top the potatoes with the cheddar cheese and bake at 325 degree for about 10 to 15 minutes, until the sauce starts to bubble around the edges of the melted cheese.  I always broil mine for a few minutes afterwards, to brown the cheese a little, but that is all about personal preference.  Enjoy!

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