March 23, 2011

Shepherd’s Pie

  • 2 lb potatoes
  • 3-4 eggs
  • 3/4 cup milk
  • 2 medium onions
  • 1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.) 
  • 3 tablespoons unsalted butter
  • Salt, pepper to taste
  • Bread crumbs
  • 2 tablespoons mayonnaise
  • Vegetable oil
First, to prepare the stuffiing:

  1. Grind the cooked meat in a meat grinder or chop it very finely.
  2. Finely chop the onions and sauté in vegetable oil until golden.
  3. Add the onions, salt, pepper, and desired spices to the ground meat, and mix.
  1. Peel the potatoes and boil until tender.
  2. Drain the water and grate the potatoes.
  3. Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.
  4. Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.
  5. Add the meat stuffing on top and even it out with a spatula or a spoon.
  6. Place the remaining potato mixture onto the meat in an even layer.
  7. Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).
  8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!


cribs said...

Shepherd's pie is the best for my family. Big servings and big meal.

MDC said...

Thank you, cribs