SHEPHERDS PIE – September 24 – National Potato Month

Serves 4-6

Prep time 25-30 minutes
Bake time 20 minutes


  • 1 1/2 pound potatoes, peeled and chopped or 1 head cauliflower cut into small pieces
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 large carrots, peeled and finely chopped
  • 1 large onion, finely chopped
  • 1 pound ground beef
  • 2 tablespoons flour
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup half & half
  • 1/4 cup cream cheese
  • 1/4 cup sour cream.
  • 1 cup cheddar cheese

Preheat an oven to 375. Bring a large pot of water to a boil. Add the potatoes or cauliflower and 1 tablespoon salt and cook until tender, but not mushy. In a separate skillet, over medium heat add the olive oil, remaining salt, and carrots until they start to get tender. Add the onions and saute for another 3 minutes. Turn the heat up to medium-high and add the ground beef. When the meat is cooked, drain the fat and add the flour. Mix and then return to the heat and add the garlic, beef broth, ketchup, and Worcestershire sauce. Bring to a boil for 2-3 minutes, or until it starts to get thick. Grease a 9×13 glass dish and add the sauce. Drain the potatoes/cauliflower and mash.  Then add the half & half, cream cheese, and sour cream, mix together and put on top of the meat mixture. Bake for 20 minutes, until the potatoes/cauliflower are browning on top. Remove from the oven and sprinkle the top with the cheese. Return to the oven until the cheese melts.

Tomorrow: National Lobster Day


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