Meatball Shepherd's Pie

Meatball Shepherd's Pie
Photo by James Carrier

Ingredients

  • ½ cup cream cheese, at room temperature
  • 2 to 3 tablespoons butter
  • Brown onion gravy (recipe follows)
  • ½ cup dry sherry, dry white wine, or more fat-skimmed beef broth
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • About ¼ teaspoon pepper
  • + 7 more ingredients
    • 6 cups packed peeled hot cooked potatoes (see notes)
    • About ½ cup fat-skimmed beef broth
    • 1 ½ pounds ground lean beef (see notes)
    • 2 tablespoons Dijon mustard
    • ½ cup finely chopped parsley
    • About ½ teaspoon salt
    • ½ cup shredded Gruyère, Swiss, or parmesan cheese (about 2 1/2 oz.)

1. In a bowl, combine ground beef, parsley, mustard, flour, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup beef broth. Blend well with a fork. 2. In a 4- to 5-quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly sha...

View full recipe at My Recipes

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