Top Notch Shepherd's Pie

INGREDIENTS
FOR POTATOES

1 1/2 lb. potatoes, peeled
Kosher salt
4 tbsp. melted butter
1/4 c. milk
1/4 c. sour cream
Freshly ground black pepper
FOR BEEF MIXTURE
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme (I used dried)
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn (I used fresh)
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
1 tbsp. freshly chopped parsley, for garnish (didn't use)



DIRECTIONS

  1. Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
  2. Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper. Set aside.
  3. Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
  4. Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Season with salt and pepper.
  5. Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly 5 minutes.
  6. Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden about 20 minutes. Broil if desired.
  7. Garnish with parsley before serving.
Tip: After making this, the only thing I would do differently is and a little more stock to have some juices to sop up at the end with a nice piece of garlic toast. 


Comments

Post a Comment

Popular posts from this blog

Chevy's Chicken Flautas Copycat Recipe and Jalapeno Jelly

Image
Makes 6 Chevy's Jalapeno Jelly To Make the Pineapple Salsa: 6 10 inches flour tortillas 1/2 cup chopped onion 1 garlic clove, minced  1 teaspoon cooking oil  2 cups shredded cooked chicken or carnitas  1 cup canned black bean, rinsed and drained  1 cup canned or fresh corn 1/2 cup bottled salsa  1/2 cup shredded Mexican blend cheese   2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying  3 cups shredded lettuce Optional Garnishes guacamole bottled salsa  sour cream  cilantro  pineapple salsa - directions at the bottom  Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. To Make the Filling:   In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, corn, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro. To Fry  the Flautas:   Spoon about 1/2 cup of filling across each warm tortilla about
Read more

Basic Waffles by The Joy of Cooking

Basic Waffles Preheat your waffle iron. Whisk together in a large bowl: 1 3/4 cups all-purpose flour 1 TBLS baking powder 1 TBLS sugar 1/2 tsp salt Whisk together in another bowl: 3 large egs, well beaten 8 TBLS butter, melted 1 1/2 cups milk Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few strokes. My family likes to add chocolate chips to the batter. Makes them REALLY sweet, but yum :)
Read more

Mr. Yoshida's Teriyaki Flap Steak

Image
Ingredients: Flap Steak  Mr. Yoshida's Teriyaki Marinade Directions: Put steak in a ziplock bag Pour in marinade. Set on counter for 30 minutes or until steak comes to room temperature. Turn grill to high Cook steak on high until the desired doneness. The heat will break down a lot of the fat on the outside of the flap steak.  Serve immediately.
Read more