Ingredients: |
Ingredients: Potatoe Topping: 4 lg. Russett potatoes, peeled & quartered; 10 cloves minced garlic; 1/2 C. sour cream; 1/2 C. beef
broth; 4 Tbsp. softened butter; 1/2 tsp. pepper.
Filling: 4 slices bacon, cut into small pieces;1 Tbsp. vegetable oil; 2 medium onions, chopped;1 tsp. sugar; 2 lb. lean
ground beef; 3 medium carrots, chopped; 1 bag frozen petite peas; 2 cloves minced garlic; 2 Tbsp. tomato paste
(or 1/4 C. spaghetti sauce); 2 Tbsp. all purpose flour; 1-12oz.can/bottle beer; 1/2 C. beef broth; 1 tsp. finely
minced rosemary; 1/2 tsp. fresh ground pepper; 1/2 C. cheddar cheese, grated;2 Tbsp. fresh parsley, chopped
(optional) for garnish.
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Directions: |
Directions:Potatoe Topping: Cook potatoes & garlic, until fork tender, about 15-20 mins. Drian. Add sour cream, beef broth, butter &
pepper. Beat w/mixer until light & fluffy. Don't overmix. Cover & set aside.
Filling: Heat a large skillet over medium heat. Add bacon & cook, stirring occasionally until browned & almost crispy,
about 7-8 mins. Transfer bacon to a plate w/slotted spoon, set aside. Add oil to drippings. Add onions, stir
occasionally. When onions soft & just beginning to brown, sprinkle w/ sugar, cook, stirring occasionally until
onions carmelized (about 3 mins.). Stir in beef, cook, stir occasionally until beef begins to brown. Add carrots, peas
& garlic & cook until softened, about 5 mins. Add tomato paste/sauce, flour - stir until well blended (2 mins.)Add
beer, bring to a boil. Cook, stir w/wooden spoon, scraping brown bits from bottom of pan. Add bacon, broth, rose-
mary, pepper. Bring to a boil. Reduce heat & simmer uncovered until sauce thickens, about 15 mins. Spoon into
greased baking dish. Top w/potatoes. Cook 35 mins. then top w/cheese bake 10 more mins. |
This recipe for Shepherd's Pie is from