Shepard's Pie

After talking on the phone with my sister, Jennifer, and talking about this blog, I got some great advice on how she makes her Shepherd's pie so I've decided to make her version with a little of mine! She told me the key is to make it a double layer pie and I have decided to top it off with a puff pastry! Does this sounds HEALTHY?! Nope but oh well! Is comfort food supposed to be healthy, I DONT THINK SO...haha!

So this is how it will go...

1/4 c. shredded carrots, chopped

1 small onion, chopped

4 white mushrooms, chopped

2 gloves of garlic, smashed and chopped

1/4 cup corn, frozen or canned

1lb. of lean ground beef

1 sheet puff pastry, thawed

1 box of mashed potatoes or fresh mashed potatos, about 6 whole (tonight I have to use boxed because I have no fresh but I definitely prefer fresh)

2 cups of mix cheese ( Im using Mexi blend but you can use any cheese you like)

1 egg white

Where to start:

Preheat oven to 400 degrees. Grease an 8 inch round baking dish with non-stick cooking spray.

Boil water for potatoes. Make as described on box or put potatoes in water and boil while doing the next step.

Brown meat to almost done; drain. Now add all veggies except corn and saute until meat is fully cooked and onions are translucent. Add corn to warm through.

Once you have each layer ready. Start with a layer of meat, then potatoes, then cheese; repeat. After the second layer of cheese, lay puff pastry on top pinching the sides under in order to hold everything in and create a pie like look. Score the top with an X in the middle to allow steam out. Before placing in the oven lightly brush the top of pastry with egg white to minimize browning too fast!

Bake for 15 mins

Good Luck and enjoy if anyone is trying this recipe out!

Thanks Jen for the idea! I'll let everyone know how it turns out!