Creamy Shepherd’s Pie

I MADE THIS

INGREDIENTS

MASHED POTATO LAYER
2 pcs jumbo size potato, peeled
3 cups water
½ tsp salt
¼ cup butter
1 cup Angel Evaporated Filled Milk
MEAT LAYER
250 grams lean ground beef
250 grams lean ground pork
1 tbsp cooking oil
½ cup chopped onion
2 tsp minced garlic
1 pc dried bay leaf
1 cup frozen corn and carrots, thawed
2 tbsp Hunt’s tomato paste
½ cup beef broth
¼ cup Angel Evaporated Filled Milk
¼ tsp salt
¼ tsp cracked black pepper
CREAM SAUCE LAYER
2 tbsp butter
2 tbsp all-purpose flour
½ cup chicken broth
1-370ml Angel All Purpose Creamer
½ cup grated quick melting cheese
⅛ tsp salt
¼ tsp freshly cracked black pepper
2 tbsp chopped parsley

 

PROCEDURE

  1. To make the mashed potato layer, add water on a pot, add salt and potato. Cook until potatoes are soft. Transfer potatoes in a bowl and mashed it using a fork. Add butter and Angel Evaporated Filled Milk. Mix until smooth. Cover mashed potatoes directly with plastic wrap, set aside until ready to use.
  2. For the meat layer, in a large skillet, cook ground beef and ground pork over medium high heat. Add onion, garlic, and bay leaf. Continue cooking until vegetables are soft and aromatic. Add corn and carrots, tomato paste, Angel Evaporated Filled Milk and beef broth. Simmer for 10 minutes. Turn off heat and set aside.
  3. To make the cream sauce, in a saucepan, melt butter and add all-purpose flour. Cook until bubbly. Pour in chicken broth and Angel All Purpose Creamer and cheese. Continue stirring until thick. Season with salt and pepper. Turn off heat and set aside.
  4. To assemble, in a baking dish place meat layer on the bottom. For the second layer evenly spread mashed potato on top. For the third and final layer, cover the entire layer with cream sauce. Bake for 20 minutes in a 350 degrees C pre-heated oven covered with aluminum foil. Remove cover and brown the top for another 10 minutes before serving.

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