Looking for a delicious spin on Shepherd’s pie? You have to try this awesome Shepherd’s Pie Braid that your family will love!
See full recipe & instructions below!
1 lb ground beef
5 large potatoes
1 can corn
1 cup cheddar cheese
2 pkg refrigerated crescent dough
4-6 Bay leaves
Preheat oven to 375°F.
Brown the ground beef and add seasonings to your preference.
Peel potatoes; Cut potatoes into 1/4ths and bring to a boil in a large pot. Add Bay leaves (& you may add a few sprinkles of your favorite seasonings to spruce up the boiling water)
Take potatoes out of boiling water using slotted spoon. (Set the water aside to use for desired consistency of mashed potatoes)
Put potatoes in a mixing bowl; Add 1cup cheddar cheese, 1 Tbs whipping cream, and now you’ll want to add the water set aside and mash until smooth and creamy (add in whatever other seasonings you use if any). Start with less water and add gradually 1/4 cup at a time. Remember it’s much easy to make them thinner than it is to fix runny mashed potatoes!
Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations.
Spread filling evenly over middle of crescent dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that ends meet at the center. Lightly pinch ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
Bake 25-28 minutes or until deep golden brown. Cut and serve.
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