Sally’s Kitchen & Stuff

You should use a glass / ceramic baking dish for this, but you could get away with using a roasting pan. I do that a lot. You will also need a large skillet for cooking the ground meats in.

Ingredients - serves 8 as a main dish
2 lbs ground beef
1 lb ground lamb
1 TBSP garlic salt
1 TBSP Italian style breadcrumbs
1 TSP fresh ground black pepper
1 TSP paprika
1 red onion - chopped
1 head of garlic (yes you do need this much), roughly minced
2 cups sliced mushrooms
1/2 tin of beef gravy (you can use gravy mix and water)
2 cups mashed potatoes (leftovers work best - with butter)
1 cup sliced baby carrots
1 cup frozen peas
EVO, Salt and pepper to taste

Instructions
In a large bowl, mix beef and lamb together by hand. Add garlic salt, breadcrumbs, pepper, paprika, and mix in well using fingers. Set aside. Preheat oven to 400.

Saute onions with a bit of salt in some EVO; add carrots, peas, garlic and mushrooms when they start to caramalize. Cook until carrots are cooked through. Using a slotted spoon, lift mixture out and set aside, leaving a bit of oil on the pan. Cook the ground meat until no longer pink, add the onion and mushroom mix back in and toss with beef gravy. Reduce until mixture is thick and sticks together - add a little flour if necessary.

Pack the mixture into the bottom of the bakin dish, sprinkle with remaining garlic. Cover with mashed potatoes, and slide into the oven. Bake until potatoes are starting to brown, about 25 minutes, depending on how moist the top layer is. Let it sit in its juices for at least 15 minutes at room temperate before cutting into it.

If you’re not picky about the meat sticking together, you can use more gravy, and use all of the pan sauce without reducing. It actually makes a much juicier, moise shepherd’s pie, but the pie will not hold its shape for very long; it’ll most likely fall right apart the moment it hits your plate. But if you’re not picky on how it looks, a shepherd’s pie that falls apart actually tastes BETTER.

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