Recipes from your Firefighters Kitchen

Sheppards Pie

Dennis O'Brien Marietta Fire Department

Ingredients

1.5lbs ground beef

1 - 16oz bag baby carrots 

1 - 1/2 bundle of celery

1 small container of fresh mushrooms

1 small onion

1 - 1/2 bag frozen corn

2.5lbs of potatoes

1/2 bar of cream cheese

1 - 8oz bag of shredded cheese (your choice)

1/4 cup flour (approximate)

2 tablespoons butter

1 tablespoon olive oil

2 cans beef broth, I use low sodium broth

    (substitute one can with Guinness Beer when not at the Fire House)

Salt and pepper to taste

Splash of Worcestershire sauce

Splash of hot sauce

I use a Cajun gravy mix in my roux

Preparation

• Pre-Heat the oven to 350

• Dice vegetables

• Boil potatoes until soft.  Drain and mash adding cream cheese and 1 tablespoon butter.

• At the same time Brown meat and set aside

• In the same pan as the meat add olive oil  and cook celery, carrots, mushrooms, onion and corn until they begin to get soft. 

• For Roux, in a separate pan melt remaining butter and add 1/8 cup broth (approximate) bring to boil, sift in flour.  Mix until well blended (paste like)  The more flour in the mixture the thicker the meal becomes.

• Add beef and remaining broth to vegetable mixture.

• Slowly mix roux into meat mixture, creating a "gravy."  Add salt and pepper along with Worcestershire and hot sauce (season to taste). 

• Pour meat mixture into casserole dish (at least 9x13) cover dish with mash potatoes and shredded cheese.

• Bake at 350 for 30 minuets, until bubbling and cheese is melted.

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