Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Monterey Shepherd’s Pie
From the recipe collection of Doris
Yield: six servings
6 medium potatoes
1 cup shredded Monterey Jack cheese
1 cup Cheddar cheese
1 egg, slightly beaten
1 pound lean ground beef
1/3 cup celery, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1 cup beef broth
2 Tbsp. cornstarch
Preheat oven to 3500 F. Peel and quarter potatoes, then simmer in water
for 20 minutes or until tender. Drain and mash until fluffy. Add
beaten egg and cheeses until combined; set aside. Brown ground beef; remove
from pan to colander to drain excess fat. Sauté celery until tender;
add seasonings. In separate bowl gradually mix cornstarch into beef broth
until well blended; add to vegetable mixture, stirring constantly over medium
heat until thickened. Add cooked beef. Stir tocombine. Place
meat and vegetable mixture in bottom of a 10-inch pie pan. Spread potato
and cheese combination on top of meat mixture. Bake at 3500 F for 30
minutes until light golden brown.