Ingredients: |
Ingredients: 2 Tablespoons canola oil
2 pounds ground meat
1 onion, chopped
2 garlic cloves, minced
2 large carrots, diced
l large celery rib, diced
1 teaspoon fresh thyme
3 Tablespoons all purpose flour
2 Tablespoons tomato paste
2 cups chicken stock
1/2 cup frozen corn
1/2 cup frozen peas
Simple Mashed Potatoes (recipe below)
2 Tablespoons heavy cream
SIMPLE MASHED POTATOES
2-1/2 pounds Yukon Gold potatoes, peeled and quartered
Kosher salt
1/2 cup whole milk
4 Tablespoons unsalted butter
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Directions: |
Directions:Preheat oven to 400º .
Heat one Tablespoon oil in a large skillet. Add ground meat and season with salt and pepper. Transfer browned meat to a paper towel lined dish to drain. Wipe skillet clean.
Heat remaining oil in skillet. Add the onion, garlic, celery, carrots and thyme. Cook until the onions are translucent and vegetables are tender, about 10 to 12 minutes. Return the meat to the skillet and stir in the tomato paste. Add flour. Cook about 2 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer and let cook until the sauce begins to thicken. Stir in corn and peas.
Transfer to a casserole dish and spread mashed potatoes on top. Brush with heavy cream. Bake 20 minutes. Let rest 10 minutes before serving.
SIMPLE MASHED POTATOES
Place potatoes in a medium pot. Cover with cold water and add one teaspoon salt. Bring water to a boil over medium-high heat. Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes. Drain.
In the meantime, heat milk and butter in microwave, or a small saucepan over medium heat, until butter is melted and milk is very hot but not simmering.
Add the hot milk mixture to drained potatoes and whip the potatoes until smooth and creamy. |
This recipe for Shepherd's Pie is from