You Have Never Tasted Shepherd’s Pie Quite Like This
You may have heard of shepherd’s pie before, but you have never heard it quite like this.
I shared the basics with Gazelle on Michael and Maddie, which led to the Fun 107 app blowing up with messages.
Roxanne from New Bedford writes, “never EVER heard of Shepherd’s Pie in a PIE CRUST! Recipe please!” Your wish is my command, Roxanne.
My mom is a master in the kitchen, and one day, she decided to bake a concoction layered with meat, cheese, and potatoes sandwiched between a flaky crust. Now, after every first snowfall of the year, she makes it as a warm surprise for us after we are done shoveling. Now that I’ve moved out, I decided to steal her recipe so I could share it with you. Just don’t tell her.
What you will need:
– Pie crust
– 1 lb. ground beef
– 1 can of corn
– 1 package of shredded cheddar cheese
– 1 package of instant mashed potatoes
- Preheat the oven to 375 degrees.
- While the oven heats up, ground the beef, adding spices of your choice. Drain.
- Make enough mashed potatoes to serve four people. If you are a more experienced cook than I, substitute Idaho potatoes. Thinly-sliced, brown the potatoes in a skillet, then set to the side.
- Time to layer. After adding baking oil to the pie dish, place your bottom pie crust in the dish, followed by the ground beef, corn, potatoes, and cheese.
- Place the top crust on the cheese and cut any excess crust that may be hanging over the rim of the dish. I like to take this dough and reshape it into something fun for the center of the pie. For this round, I chose a heart.
- Whisk one egg and wash it over the top of the pie. Cut slits around the center, then place on the middle rack of the oven.
- Cook for 20 minutes and check the crust. Cook for another eight minutes or until golden brown.
Your stomach and your family will thank you for this. If you end up trying out my take on shepherd’s pie, don’t forget to send me a picture.