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Baby Shepherd's Pie Recipe


3/4 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup butter

2 egg yolks

1 tablespoon vanilla extract

1 cup all-purpose flour

1/2 cup rye flour

1 cup all-purpose flour


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together butter, brown sugar, nutmeg and salt. Beat in the egg yolks. Stir in the vanilla. Combine the flour, rye flour and 1/2 cup of fine white sugar; stir into the creamed mixture until well blended. Roll the pastry into a 6 inch circle, about 1/4 inch thick. Fit the large pan into the pan with the dough.

Bake in the preheated oven for 50 minutes, or until golden brown. Cool for 10 minutes in the refrigerator, and remove from pan. Drain on paper towel.

To Make Crust: In a large bowl, combine butter, 1 cup sugar, brown sugar, 1/2 teaspoon ground nutmeg, and salt. Beat in the flour and 1/2 cup of fine white sugar until smooth. Spread mixture onto the bottom of a 9 inch springform pan (or other pan) and spread mixture over the top of the filling crust.

To Make Filling: Place 1/2 cup of flour in the bottom of a bowl. Pour filling mixture over the top of the filling. Chill for at least 2 hours to allow crust to set. Drain on paper towels. Cool completely before cutting into 1 1 inch squares.


Lende Green writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed this recipe exactly making no changes and these were amazing! My husband complained when they were all gone. I put the shredded swiss cheese back into the fridge to make it easier to work with.