Monday, September 10, 2012

My Sheperd's Pie, Version 1

Preheat oven to 375F.

For Filling:  Sautee until golden & softened:
  • 1 large onion, chopped
  • 1 large carrot, chopped small
Add:
  • 1-1/2 lb pre-cooked ground beef
  • salt and pepper to taste
Then add:
  • 1 to 1-1/2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp worchestershire
  • 1 tsp fresh rosemary, or dried but rubbed between fingers to crush up
  • 1 tsp fresh parksley, or dried and rubbed between fingers to crush up
Simmer to thicken 10 minutes.  Then add:
  • 1 cup frozen peas
  • 1 cup frozen corn
Cook to warm everything through and combine, then pour into a dish, such as a deep dish pie pan or casserole.

For Potatoes, boil about 20 minutes or until soft.
  • 1.5 lb potatoes, quartered/chunked
Drain potatoes, put into bowl, and mash.  Use a hand mixer to add in:
  • 4-6 tbsp unsalted butter
  • 1/4 to 1/2 cup milk (a bit at a time
  • 1 to 1-1/2 cups cheddar cheese
  • a bit of salt to taste.
Mix all until smooth and good consistancy.  Spread over top of ground beef filling, and crosshatch with fork.
At this point, you can cook or cover with plastic wrap and refrigerate for up to 24 hours.
Bake 30-35 minutes.

COOKS NOTES: 
1. Made 9/6/12 for Mom & Dennis.  Dennis liked that this version does not have much liquid/gravy in it.  Mom liked that it had lots of flavor and veggies instead of just meat and potatoes.