Shepherd’s Pie

 in Favorite Recipes by

Provided by Kenzie Mills for the March 2017 issue of MidlothianNOW Magazine.

  • 2 frozen deep dish pie crusts
  • 1 lb. ground lamb
  • 1 lb. ground sage sausage
  • 2 Tbsp. butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 5 carrots, diced
  • 3 celery stalks, diced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked pepper
  • 1 12-oz. jar Heinz HomeStyle Brown with Onions Gravy
  • 2 cups mashed potatoes (See Parmesan Truffle Mash recipe or use your own ?mashed potato recipe.)
  • 1 cup mild cheddar cheese
  1. Preheat oven to 375 F. Score pie crusts with a fork several times; bake for 12-15 minutes until golden. Remove from oven.
  2. Brown ground lamb and sausage. Remove meat from skillet and set aside.
  3. Melt butter in the skillet with meat grease. Sauté onion and garlic for 4 minutes; add carrots and celery. Sauté for 4 additional minutes.
  4. Add meat to sautéed vegetables. Add salt and pepper; mix in brown onion gravy.
  5. Fill pie crusts with meat and veggie mixture. Top with mashed potatoes.
  6. Roast for 25 minutes. Sprinkle cheese on each pie and roast for 5 additional minutes.