Sunday, October 24, 2010

Shepherd's Pie

I love Shepherd's pie. It is really easy to make, and it makes awesome leftovers. I use to eat this dish as a child, but really fell in love with it after eating it in England about 15 years ago (they made it with lamb). I usually put a little cheese on top, but you don't have to some people like to make little designs with a fork on top so you get those nice little crisp edges. I also don't use canned veggies in this dish- granted it s easier- fresh is best. Enjoy!!!
Ingredients
1 1/4 lb ground beef (I use 90/10)
3 large potatoes, peeled and cut into 2 inch pieces
4 carrots, peeled and chopped
1 onion, diced
3/4 cup fresh corn (about 2 cobs)
1 tsp ketchup
1 tsp A-1 steak sauce
1/3 cup water
1 tsp flour (I use gluten free)
2 Tbl butter
3 Tbl lite cream cheese
1 tsp garlic powder (optional)
1/4 cup milk
1/4 cup cheese, for the topping (optional)
Salt and pepper to taste
Instructions
Pre-heat oven to 400 degrees. Boil the potatoes until you can easily pierce them with a fork. Remove potatoes from water and set aside. Brown beef in a large skillet. When meat is cooked add veggies. Allow the beef mixture to cook for about 5 minutes. While beef mixture is cooking, mix the water and four together in a small bowl. Add to beef mixture. Allow the beef to cook till all liquid has been absorbed. While beef mixture cooks add potatoes, cream cheese, butter, milk, garlic powder, salt, and pepper to a large bowl. Mash potatoes either by hand or with an electronic mixer. Set potatoes aside when complete. Once liquid has been absorbed from the beef. Add ketchup, A-1, and season with salt and pepper. Pour mixture into a circular Pyrex, or a medium size casserole dish. Top with potatoes and cheese. Bake for 20-25 minutes.

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