Rustler's Pie (Shepherd’s Pie)

Serves 10-12


Meat Filling

4-5 lb. Beef Roast

1 Large Onion

3 Cloves Garlic chopped

2 tsp. Salt

1 tsp. Black Pepper

2 tbsp. Olive Oil

1 ½ Cups Water

Corn Filling

2 Medium Onions

2 Cup Heavy Cream

2 Cups Dry White Wine

1 tsp. Salt

1 tsp. Black Pepper

10 oz. Bag Frozen Corn

2 tbsp. Olive Oil

Potato Topping

2 lbs. Potatoes

2 Bulbs Garlic

1 Cup Heavy Cream

1 Stick Unsalted Butter

1 tsp. Salt

1 tsp. Black Pepper

1 Egg


Meat filling:

Heat olive oil in large pan. Cut Roast into 2 or 3 equal parts, salt and pepper each piece and brown on all sides, remove beef from pan to bowl.

In same pan, sauté onion and garlic until translucent, about 10 mins.

Return Beef and any juices in bowl to pan, add water. Cover and simmer 1 ½ hours until tender.

Remove Beef, cut into bite size pieces.

Reduce liquid to 1 cup or less

Corn Filling:

Heat oil in medium pot, sauté onions and garlic, 10-15 minutes

Add wine and simmer until reduced by half, about 15 minutes.

Add Heavy Cream, salt and pepper, reduce by half, 20-30 minutes

Add corn, simmer 5 minutes.

Measure 2 cups of corn mixture into food processor and puree, return to pot.

Potato Topping:

While preparing Corn Filling double wrap unpeeled garlic bulbs in foil and roast in 400 oven for 45 mins.

Peel potatoes and cut into 1 inch pieces. Boil until soft, 10 minutes.

Drain potatoes, set aside.

In Potato pot on low heat, heat Heavy Cream, Butter, Salt and Pepper. Do Not Boil.

Add potatoes and peeled roasted garlic to pot and mash.


In 13 x 10 x 2 baking dish, add Meat Filling and liquid reduced from cooking meat.

Pour Corn Mixture evenly over top of the Meat Filling.

Put Potato Mixture evenly over the Top of the entire Dish.

Beat Egg and brush over the top of the Potato Mixture.

Put baking pan in flat, foil lined cookie pan. (To prevent mess from bubble over)

Bake, uncovered in 375 oven for 40 minutes.


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