With the weekend on the way there is nothing like a meat and potato pie, otherwise known as Shepherd's Pie ! In School the pie was topped with canned corn but I like butter so corn is not present. This recipe is a winner !
1 & 1/4 lb potatoes, about 4
3 Tbl butter
1 cup finely chopped onion
1 clove garlic, minced or pressed
1 & 1/2 lb ground beef
Dolly's Seasoned Salt, to taste
Freshly cracked pepper. to taste
1 ea Bay Leaf
1/2 tsp dried Thyme
1/4 cup tomato paste
1/2 cup milk
1/8 tsp nutmeg
3 Tbl fresh chopped Parsley
1/4 cup grated Parmesan cheese
Turn the potatoes into mashed potatoes using the nutmeg and half of the parsley. Melt one tablespoon of the butter in a saucepan, then add the opnio and garlic stirring while cooking until the onions wilt. Add the beef, chopping it down until the meat has lost its raw color. To your taste add the salt and pepper, then add the Bay Leaf, Thyme and tomato paste. Cover this deluxe mixture and cook for 20 minutes. Once done, toss your Bay Leaf into the compost. Add the remaining parsley to the beef mixture.
To assemble add the beef to a souffle dish, or your favorite casserole. Top the beef with the spuds, then top the mixture with your parmesan. Grab your blow torch and brown the top of your pie for about 5 minutes or until the potatoes are nicely browned. Serve with your favorite sauce to rounds of applause !
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