Fancy Shepherds Pie

 Fancy Shepherds Pie

                                                      By Kerri Downey

I love the taste of marjoram. It satisfies a need in the winter time. It has a warm and homey taste. This pie is easy and yummy.

• Preheat oven to 450'
• 1 onion chopped
• 2 cloves garlic finely chopped
• 1 - 1 1/4 lbs hamburger, the leaner the better (ground chuck takes it up a notch)
• 1 tsp. thyme + 1/2 tsp
• 1 tsp. marjoram + 1/2 tsp
• 1 tsp. salt + 1/2 tsp
• 1 tsp. pepper + 1/2 tsp
• 2 Tbs. oil separated
• 3-4 sm/med potatoes
• 1 (16 ounce) can, whole tomatoes (save the sauce for vinaigrette and use only the tomatoes) roughly chopped 
• 4 Tbs bread crumbs
• 2 eggs
• an oiled 2-quart baking dish
• a glass tart pan or baking dish

In a skillet, place one Tbs. oil, onions and garlic. Saute until onions are tender. Add hamburger, 1 tsp. each thyme, marjoram, salt and pepper and fry until completely done. Drain and rinse hamburger, return it to the pan. Set aside,

Using an oiled 2-quart baking dish, line the pan with thinly sliced potatoes. Starting at the center, work in a spiral until you have filled the bottom of the dish... moving half way up the side. Set aside.

In a small bowl combine 2 eggs, 1/2 tsp each: thyme, marjoram, salt, and pepper. Whisk. Add tomatoes, bread crumbs, and the egg mixture to your hamburger and mix thoroughly. Use remaining potatoes to cover casserole. Lightly dab oil on the top facing potatoes for color.

Spoon the hamburger mixture carefully into your potato lined baking dish. Bake at 450' until potatoes on top begin to brown. (I like mine a little crunchy so I leave it a little longer.) Approximately 1 hour. Start checking at 45 minutes. Every oven is different.

Using a butter knife loosen potatoes around the side of the baking dish and turn over onto your serving dish or tart pan if you intend to return it to the oven. I like mine a little crunchy so I put it back into the oven for about 10 more minutes. Serve.

Enjoy!

Kerri Downey