Shepherdess' Pie
13 ingredients
6 steps
Ingredients
- 1 1/2 cups bechamel sauce (see note)
- 1 medium onion, minced
- 1 egg, beaten
- 1/4 cup cracker crumb (smash crackers in a small plastic bag)
- 1/4 cup fresh parsley, chopped (I like fresh best, but dried will work)
- 1 teaspoon salt
- 1 teaspoon thyme
- 1/4 teaspoon ground red pepper
- 1 teaspoon vinegar
- 1 lb ground beef (or lamb)
- 4 cups mashed potatoes
- 1/2 cup monterey jack cheese, shredded (orig. recipe called for kefalotyri but I've never found that, any cheese will work, but jack or font)
- 1 teaspoon paprika
Directions
-
1Start by making Bechamel Sauce: Melt 1/4 cup butter, then whisk in 3 tablespoons flour; cook for a minute, then slowly stir in 1 1/2 cups warm milk (can microwave milk a minute beforehand to warm it). Cook this, stirring constantly till it thickens and coats spoon. Set aside till ready to use.
-
2Combine 3/4 cup of Bechamel Sauce with onion, egg, cracker crumbs, parsley, salt, thyme, red pepper, and vinegar.
-
3Add this sauce mixture to meat and toss with two forks to mix lightly (don't overwork meat) Put this all into a casserole dish, level off top and make a slight indent with back of spoon (just like with meatloaf).
-
4Bake at 350 degrees for about 30 minutes, occasionally using a spoon to remove fat that collects in the indentation.
-
5Combine potatoes with remaining Bechamel Sauce.
-
6Remove meat from oven, sprinkle with the cheese, top with potatoes. Sprinkle with the paprika. Bake an additional 20 minutes.
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