19 January 2011

Recipe: Watkins English Shepherd's Pie

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photo by J.L. Nehring

Revised from a Watkins Recipe Card

3/4 cup evaporated milk
2 cups soft bread crumbs
2 tablespoon Watkins Beef Soup Mix (or beef bouillon powder)
2 eggs, beaten
2 tablespoon Watkins Onion Flakes
2 teaspoons Watkins Parsley
2 teaspoons (Watkins Meat Magic) (or Worcestershire sauce)
1/2 teaspoon Watkins Black Pepper
1/4 teaspoon Watkins Thyme
1 cup diced, cooked carrots
2 pounds extra lean ground beef
4 cups hot mashed potatoes
Remainder of evaporated milk
2 tablespoons butter
1/2 teaspoon parsley
1/2 teaspoon salt
1 teaspoon Watkins Onion Powder Granules
1/4 teaspoon Watkins Black Pepper
8 ounces sharp Cheddar cheese, sliced
(Watkins Minced Green Onion) (or Green Onion, minced fine)

Pre-heat oven to 350 F.

Mix milk with bread crumbs, sprinkle with Beef Soup Mix. Add eggs, Onion Flakes, Parsley, Meat Magic, the 1/2 teaspoon Black Pepper, Thyme, carrots, and beef; mix well. Turn into 11-inch pie plate. Bake at 350 F. for 45-60 minutes. May require longer. Check middle for doneness.

Meanwhile prepare mashed potatoes with milk, butter and seasonings.

Remove pie from oven and carefully drain grease. Cover meat evenly with cheese slices, reserving 1 tablespoon of small cheese pieces. Swirl prepared potatoes on top; dot with pieces of remaining cheese. Add a sprinkling of Minced Onion; broil until potato peaks brown and cheese melts. (Make sure your pan can be used in broiler. If not, put in oven and watch for cheese to melt.)
Makes 6 - 8 servings.

Recipe calls for Watkins products but you can substitute other brands.

Watkins products with ( ) means I could not find these Watkins products any more. Substitutions available.

Note: This is the best Shepherd's Pie recipe I have ever eaten! It's a meat loaf consistency, vs. stew like. 

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