I have a few recipes in my head that I think could be improved upon.
But this recipe by scone maker Katie O’Neill has really hit the spot for me.
You can’t go wrong with this Shepherd’s pie.
I was able to combine some of the same ingredients that Katie used for her original Shepherd’s pies recipe (she has a few tips that I like) with a new twist on the recipe.
You may want to try it if you are in the mood for a hearty and nutritious meal with a side of cheese.
It is a must for any Shepherd’s lover.
1 1/2 cups of the flour 2 tablespoons of the baking powder 1/4 teaspoon of salt 1 cup of milk 1 tablespoon of olive oil 1 1 or 2 tablespoons (about 2 1/3 ounces) of cream 2 1, 3 ounce packages of cheese 1 teaspoon of nutmeg 1 large egg white 1 cup (about 4 ounces) chicken broth 1 or 3 teaspoons of baking soda 1 egg 1 (about 3 teaspoons) of sour cream 1 whole egg 2 cups of chopped pecans 2 cloves garlic 1 tablespoon of salt Instructions Preheat oven to 375 degrees.
Mix together the flour, baking powder, salt, and pepper in a bowl and set aside.
In a large bowl, whisk together the milk, olive oil, cream, and nutmeg.
Pour the mixture into the dry ingredients and mix well.
Stir in the pecants.
Stir together the egg whites and sour cream and mix until well combined.
Pour the milk mixture into a large pie plate.
Spoon the mixture over the filling and sprinkle with salt and pepper.
Bake for 30 minutes.
The pie will be done when it is a nice dark brown and bubbly, but not bubbly as it rises.
If it needs to be cooled, just gently remove the pie from the oven and let it cool for 5 minutes.
Allow to cool completely before slicing.
Katie’s recipe is available at www.chexmix.com and www!shepherdspie.com