Pastoral Delight

                                                      SHEPHERD'S PIE

Not typically what one would consider a light, summer dish; shepherd's pie can still find its warm weather niche in the cool nights of July by serving up its classic comfort and satisfying, spoon-filling capabilities. Take a chance with this hearty pie this summer and you won't be disappointed.

Ingredients:

Meat:

2 Tablespoons Olive Oil
1 pound Ground Beef
1 pound Ground Pork
1 medium onion, chopped
4 cloves garlic, chopped
1 1/2 cups beef stock
3 Tablespoons Worcestershire sauce
1 Tablespoon Italian seasoning
3/4 cup frozen mixed vegetables
Salt and pepper to taste
2 tablespoons corn starch dissolved in water

 Potatoes:

4 russet potatoes, peeled and cut into 1-2 inch dice
4 cloves garlic, minced
3/4 cup cream
5 tablespoons butter, cubed
Salt and pepper to taste



Bring a large pot of salted water to a boil and add potatoes. Boil for about 20 minutes or until potatoes are fork tender. Drain and set aside.

Preheat oven to 425 degrees.

Saute onion in olive oil in a large skillet over medium-high heat until translucent (5 minutes) season with salt and pepper. Add garlic and cook until fragrant (1-2 minutes). Add beef and pork. Season again with salt and pepper. Cook until well browned (10 minutes). Deglaze pan with beef stock scraping all the brown bits from bottom of pan. Add Worcestershire sauce, Italian seasoning and mixed vegetables. Season with salt and pepper to taste and simmer for about 10 minutes. Add corn starch slurry to reach desired consistency.

In a large bowl, mash together potatoes, garlic, cream, butter, and salt and pepper to taste.

Pour meat mixture into a 9 x 13 inch baking dish. Layer mashed potatoes on top of meat mixture. Sprinkle potatoes liberally with shredded cheddar cheese. Bake in preheated oven for 15-20 minutes until cheese is melted and meat is bubbly. Let cool and serve.