Shepherd’s Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1Tblsp butter
1 Tblsp olive oil
1 onion, diced
2 carrots, chopped
2 stalks celery, diced
3 cloves garlic, crushed
Salt and pepper to taste
2-6 Tblsp tomato paste
2 pounds ground beef or lamb
2 Tblsp Worcestershire sauce
1 c beef stock
1½ c frozen peas or fresh cut green beans
Cheesy mashed potatoes:
4 pounds Yukon Gold potatoes, peeled, quartered
4 Tblsp butter
¼-½ c heavy cream-heated
1 cup sharp cheddar
American cheese
Salt and pepper
Spicy brown mustard
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Directions: |
Directions:Preheat oven to 400º.
Add butter and oil to a large skillet on medium high.
Sauté onions, carrots, celery and garlic until tender for about 7-10 minutes.
Season with salt and pepper.
Once the veggies have softened and start to brown a little, add the tomato paste and mix evenly.
Add the ground beef and cook until no longer pink.
Add Worcestershire sauce and beef stock. Season with salt and pepper.
Cook and simmer for 10 minutes. Mix in peas.
Transfer mixture to an oven proof baking dish and spread evenly.
Place potato mixture over and spread evenly. Once the surface has been covered, rake through with a fork so that there are peaks that will brown.
Place the dish into the oven and cook until browned. About 20-30 minutes.
Cheesy Mashed Potatoes:
Fill a large saucepan with cold water and a Tblsp salt. Add potatoes to the water and bring to a boil.
Let cook until soft about minutes. Drain.
Mash potatoes with butter and cream. Add cheeses and mustard. Salt and pepper to taste. |
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Personal
Notes: |
Personal
Notes: I tend to add more veggies, broth, and seasoning.
Add mustard to mashed potatoes and I also add onion powder.
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