Ingredients: |
Ingredients: Filling
1 ¼ lbs. lean ground beef and/or ground turkey
1 cup frozen or canned corn
¾ cup mixed: Peas / Carrots
1 medium onion, chopped
1 stalk celery, chopped
2 tbsp. butter
2 tbsp. flour
1 clove garlic, minced
1 cup beef stock
¾ tsp. dried thyme
½ tsp. dried rosemary
1 ½ tsp. Worcestershire sauce
Salt & Pepper to taste
Mashed Potato Topping
3 cups peeled and chopped potato’s OR: The easy way out: Pre-made mashed
2 tsp. salt plus additional to taste ( only cook in microwave for 3 minutes)
4 tbsp. butter ADD Sour Cream & Cheese as directed
½ cup sour cream
¼ to ½ cup milk
¾ cup grated white cheddar cheese
Paprika
|
Directions: |
Directions:Boil potatoes with a dash of salt, uncovered over high heat for 10 to 13 minutes – do not overcook. Once cooked, mash and add butter, sour cream, milk, salt and pepper (can use hand mixer but do not make them too soft) Set aside.
Melt butter in a large skillet over medium heat. Sauté the onion and celery in the butter until tender. Add ground beef to the onion and celery breaking up the beef as it browns. Remove skillet from stove and drain excess fat. Return skillet to stove. Stir in garlic and flour until blended. Stir in beef broth, herbs, corn, and Worcestershire sauce. Partially cover and simmer mixture for several minutes. Transfer to casserole.
Top beef mixture with mashed potatoes, sprinkle with cheese and a touch of paprika.
Bake at 375˚ for 30- 45 minutes or until top is “browned”. Let cool before serving…. Hot stuff! |
This recipe for Kylie’s Shepherd’s Pie is from