Sharon’s Shepherd’s Pie

Serving comfort food done really well is about as special as you can get in my opinion. There are certain meals for us that are nostalgic and when we create and eat them, they just make us feel warm and cozy inside. My recipe for this “meat & potatoes” classic feels like a big hug! I hope you enjoy xoxo

Shepherd’s Pie

Ingredients

• 6 cloves fresh garlic, smashed + finely chopped

• 1 teaspoon Kosher salt

• 1 large egg, beaten

• 2 tablespoons fresh parsley, chopped fine 

• 1 tablespoon fresh oregano, finely chopped

• 1 tablespoon fresh thyme leaves

• 2 pounds ground beef chuck

• 1 cup panko breadcrumbs

• 3/4 cup pecorino romano or parmesan cheese, grated

  (salt + pepper to taste)

Preparation

Preheat the oven to 400°F.

Prep pie plate with a light brushing of oil

Make a garlic paste by smashing garlic cloves with salt on a cutting board. Chop the garlic as small as possible. 

Whisk together the eggs + herbs in a large bowl or stand mixer. 

Add meat, garlic paste, bread crumbs and grated cheese to egg mixture.  Combine well.  

Drop meatloaf into a pie plate. Mold into a pie crust shape. 

Bake for 25 minutes or until it reaches 160 degrees. 

Remove from the oven + allow to rest 5 minutes. Top with your favorite mashed potatoes recipe. Add shredded cheddar cheese and pop back into oven until melted. 

Tip: Put the pie plate on a foil lined baking sheet incase the meat juices boil over while baking or transporting from oven.