SAVORY SHEPHERD'S MEAT & POTATO PIE

Savory Shepherd's Meat & Potato Pie image

Provided by Baby Kato

Categories Beef

Time 1h30m

Number Of Ingredients 19

4 large potatoes
6 Tbsp salted butter
1/4 c milk, whole fat
3 - 4 egg yolks (small eggs)
1/2 tsp sea salt (fine)
1/4 tsp fresh ground black pepper
1/4 tsp freshly ground nutmeg
1/4 tsp oregano, dried
3 eggs, hard boiled, sliced
1 1/2 lb ground beef, lean
1 large sweet onion, finely chopped
1 red bell pepper, small, chopped
2 Tbsp butter or oil
1 c beef broth
1 bay leaf, dried or 2 fresh
1/2 tsp sea salt
1/4 - 1/2 tsp crushed red pepper, flakes
1/2 tsp paprika
1/2 c grated parmesan

Steps:

1. Peel the potatoes and quarter them. Put them into a pot of cold water and bring to a boil, lower heat and cook until tender.
2. In a large bowl, mash the potatoes with the butter and milk; add the salt, pepper, nutmeg to taste; then the egg yolks and half of the cheese, mix and set aside until needed.
3. Brown the beef. Preheat the oven to 375 degrees. (F)
4. In a small pan add butter, and the onion and bell pepper and caramelize them.
5. Combine the caramelized vegetables with the meat and add the beef broth and bay leaf bringing to a boil, and boil until there is almost no liquid left.
6. When ready, remove from heat, take out the bay leaves, and add the salt, pepper, oregano, red pepper flakes and paprika, making sure to mix well.
7. In a greased casserole pan, layer in half the potato mixture, then all of the meat mixture, then add the sliced eggs and top with the rest of the potatoes. Don't spead the potatoes out flat, you want some ridges. Sprinkle on the parmesan cheese and bake in a 375 oven for 30 minutes.