Thursday, February 5, 2009

Shepard's Pie

This is another one of Steve's favorites, of course it's meat and potatoes. It's pretty easy and super tasty. I took this recipe from Alton Brown but my version is the poor man's version. He calls for lamb and I used ground beef.

1 lb potatoes peeled and cubed
1/4 C half and half or whole milk
2-4 tbs butter
1 egg yolk

Boil the potatoes until they are tender and mashable, but not overdone. Heat the milk and butter til warmed through, about 30 sec. Drain potatoes and start mashing. Add milk and butter mash until smooth. Stir in the yolk until well combined.

1 onion chopped
2 carrots peeled and diced
1 lb ground beef (or lamb)
2 Tbs vegetable oil
2 Tbs flour
2 Tbs tomato paste
1-2 Tbs Worcestershire sauce
1 C chicken broth
1/2C frozen peas
1/2 C frozen corn

While potatoes cook:
Heat oil in a large skillet. When hot add carrots and onion, let cook for about 3 minutes or until they start to take on color. Add meat and cook until brown and no pink is left. Sprinkle with flour, stir to coat. Let cook for another minute. Add tomato paste, broth, Worcestershire, and frozen veggies. Let simmer until sauce thickens, about 10 minutes. When potatoes are ready, pour the meat mixture in a 2 qt baking dish. Dollop mashed potatoes on the top and smooth over to completely cover the filling. Cook at 400 for 25 minutes or until potatoes just start to brown.

*By the way "Worcestershire" is not only impossible to say but freakin' hard to spell!

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