Phil's Shepherd's Pie
This is really a Rancher's Pie because it's made with Beef rather than Lamb. I'd make it with Lamb but then people would want to count the sheep in my backyard before the tried my pie. Most people don't want their shepherd's pies to have names. So rather than make mine with Louie, Socks, Leah, Lydia, or Pricilla , I making it with as far as I know an unnamed ground beef.
The Ingredients for two pies. Lisa says make at least enough for three days - she really likes it.
2 round foil cake tins like Reynolds makes
2 lbs. Ground Beef
4 good size baking potatoes quartered, boiled, skinned, and mashed in that order
1 package of store bought onion gravy mix - like Durkee
1 package of Pilsbury pie dough - 2 crusts
1 head of Garlic
1/4 cup Whipping Cream
1/2 stick of butter
A good handful of Packaged Cheese - like that six Italian cheese blend that Kraft makes
Salt & Pepper to taste
(Do you think I'm getting kickbacks from manufacturers?……. I WISH!)
- Brown Ground Beef in skillet - drain
- Mix Gravy mix in glass jar with lid
- Add to browned ground Beef in skillet and cook until well mixed.
- Roast the Garlic
- cut off the top of the head
- pour some olive oil over the exposed cloves
- encase in foil and place in 400° oven until soft
- squeeze the roasted heads out of their skin and mash in a bowl
- Mash the potatoes with the roasted garlic, butter, cream, horseradish, cheese, salt & pepper
- Lightly oil a cake tin
- Line tin with a crust and bake at 350° for five minutes
Assemble the Pie
- Divide the beef mixture between the two cake tins and spread evenly
- Top with Potatoes filling each tin and mound slightly
- Bake at 350° for 30 minutes or until edge of crust is brown and potatoes form slight crust
- Let sit for ten minutes, slice and serve.