Shepherd's Pie

Shephard's Pie is traditionally made with ground lamb. If you like lamb, feel free to use lamb in place of the beef and sausage. I am not a big lamb fan, so I use what I like, as should you.

Shephard's Pie was originally made by Shephards who needed an easy, quick, and balanced meal they could make while out tending the flocks. It consisted of ground lamb topped by potatoes. In these more modern times, we have revamped Shephard's Pie by adding vegetables and herbs. Some people will call this recipe a "Cottage Pie" because it does not have lamb.

Shepherd's Pie
--------------------

Ingredients
----------------

1 Pound Ground Beef
1 Pound Ground Sausage
1/2 Cup Burgandy
5 Each Bacon Slices, Chopped
1 Each Yellow Onion, Diced
2 Stalks Celery, Diced
2 Each Carrots, Diced
4 Tablespoons Butter
2 Cloves Garlic, Minced
2 Cups Mushrooms, sliced
2 Teaspoons Fresh Thyme
1 Teaspoon Fresh Oregano
1 Tablespoon Fresh Parsley
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 Teaspoon Fresh Ground Pepper
2 Teaspoons Salt
1 Pound Corn Kernels, Fresh or Frozen
1/2 Cup Beef Stock
6 Large Potatoes, peeled and diced
1 Stick Butter
1/2 Cup Cream
1 Cup Cheddar cheese, Shredded
1 Teaspoon Salt
1 Teaspoon Fresh Ground pepper
2 Teaspoons Fresh Parsley
2 tablespoons Butter, Melted

----------------------------

1. Brown the ground beef and sausage over medium high heat, drain, set aside. Deglaze the pan with the burgandy, pour over meat mixture.

2. Saute the bacon pieces in pan over medium heat until crisp, remove bacon pieces with slotted spoon, leaving the bacon fat in the pan.

3. Saute the onions, celery, and carrots in the bacon fat over medium heat until onions become translucent. Add to beef and sausage mixture.

4. Add the 4 tablespoons (half stick) of butter to skillet on medium heat, add garlic and saute until fragrent, about 30 seconds, then add the mushrooms to pan, and saute until the mushrooms have absorbed most if not all the butter. Add this mushroom and garlic mix to the beef/vegetalbe mix.

5. Remove all stems from the Thyme, Oregano, and Pasley, and chop the leaves and add to beef/vegetable mix. Add the chili powder, cumin, 1 teaspoon pepper the 2 teaspoons of salt, the corn, and the beef stock. Mix together until evenly distributed. If you haven't done so already, put this mix into a deep dish casserole dish or roasting pan, 13x9 dish works well with deep sides.

6. Cook the potatoes in salted boiling water until fork tender, about 15 minutes. Drain completely and place in mixing bowl. Add the butter, cream, cheese, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoons fresh parsly, and whip together until smooth.

7. Spread evenly over the beef and vegetable mix with spatula, or you can use a piping bag if you like. Brush top of potatoes with melted butter. Bake, uncovered in 400 degree oven for 45 to 60 minutes, until top of potatoes are browned.

8. Take the bacon pieced you cooked earlier and sprinkle over top. Let stand at least 15 minutes before serviing.