Directions: |
Directions:Cook the potatoes in boiling salted water until they are tender when pierced with a fork, 15 to 20 minutes. Drain the potatoes, return them to the saucepan and place the pan over low heat for about 1 minute, until the potatoes are thoroughly dry. Add the milk and butter and whip the potatoes with a potato masher or handheld electric beater until they are fluffy and smooth. Season with the salt and pepper and set aside. |
Ingredients: |
Ingredients: 1 tbsp. vegetable oil
1 lb. meatloaf mix, ground beef or ground lamb
1 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp. dried rosemary
1 tsp. dried thyme
1/8 tsp. grated nutmeg
2 tbsp. all-purpose flour
14 oz. can beef broth
2 tsp. worcestershire sauce
salt and fresh-ground black pepper
12 oz. pkg. frozen mixed vegetables
2 cups shredded cheddar cheese
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Directions: |
Directions:Heat the oil in a large skillet or Dutch oven. Add the ground meat, onion, and garlic and cook, stirring to break up any large clumps of meat, until the meat is browned, about 10 minutes. Spoon off and discard any excess fat. Add rosemary, thyme, and nutmeg. Sprinkle on the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and Worcestershire sauce, mixed vegetables. Simmer the meat mixture, uncovered, until the sauce is lightly reduced and thickened, about 5 minutes. Season with salt and pepper to taste. Transfer to a 2 1/2 quart baking dish or 9-inch square baking dish and let cool for 5 to 10 minutes.
Preheat the oven to 375F.
Spread the mashed potatoes over the filling covering completely. Sprinkle cheese over the potatoes.
Bake, uncovered, until the filling is heated through and bubbly and the cheese is golden brown on top, 30 to 40 minutes.
Let stand for 5 minutes before serving from the baking dish |
This recipe for Irish Shepherd's Pie is from