Shepherd’s Pie

I think most people appreciate a good Shepherd’s Pie.
I started with a recipe from the cookbook

Eating Royally

by Princess Diana’s former royal chef.
I have made a few changes to make for a more creamy-saucy sauce and more diversity of flavor.
Goat Herder’s Pie
Serves 4-6
3T Canola or peanut oil
2lb Ground Chuck or 90% Lean Ground Beef
1 Medium Onion, small dice
2T Garlic, chopped
1/2c Flour, Unbleached AP
1cn Diced Tomatoes, 14oz
2c Beef Broth
1T Worcestershire Sauce
1T Soy Sauce
2T Thyme, fresh, picked
TT Salt & Pepper

2lb Russet Potatoes
2T Butter
1ea Egg, large
4oz Cream Cheese
4oz Heavy Cream
Saute ground beef and onions in a large rondeau or straight sided saute pan.
Once ground beef is cooked, add garlic and begin seasoning with salt & pepper.
Sprinkle flour around mixture and stir to combine.
Add tomatoes, Worcestershire, soy sauce, and thyme. Once mix starts to thicken, slowly add beef broth.

Adjust seasoning and simmer for about 10 minutes to cook-off flour taste.
Pour mix into 9X9″ baking dish or 10″ round.


Wash, peel, and large dice potatoes.

Add to medium saucepan, cover with cold water and add a handful of kosher salt. Bring to a boil and cook until potatoes are ready to smash.
Pour off water, and let steam for a minute until no longer wet. Using hand mixer, smash potatoes, add butter and mix. Add egg, cream cheese, and heavy cream. Mix until smooth.

Spoon potatoes over meat mixture and spread entirely. Use your spoon, a fork or whatever you like to create some texture on potatoes to encourage browning.

Bake dish uncovered in a very hot oven until you get a nice browned crust. Enjoy.

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