Ingredients: |
Ingredients: 3 large potatoes, peeled and quartered
1 stick butter
1 medium onion, chopped (about 1 1/2 cups)
1 -2 cups vegetables-diced carrots, corn, peas
1 1/2 lbs ground beef
1/2 c. beef broth
1 tsp. Worcestershire sauce
Salt, pepper, other seasonings of choice
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Directions: |
Directions:1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender.
2. Sauté vegetables: While the potatoes are cooking, melt 4 T. of the butter in a large pan on medium heat. Add the chopped onions and cook until tender.
3. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth is necessary to keep the meat from drying out.
4. Mash the cooked potatoes: When the potatoes are done cooking ( a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 T. of butter. Mash the potatoes and season with salt and pepper to taste.
5: Layer the meat mixture and mashed potatoes in a casserole dish. Preheat oven to 400º. Spread the beef, onions, and vegetables in an even layer in a large basking dish (8x13 casserole).
Spread the mashed potatoes over the top of the ground beef. Bake in oven at 400º until browned and bubbling, about 30 minutes. |
This recipe for Shepherd Pie is from