Shepherd’s Pie is a surefire cold-weather crowd-pleaser

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Shepherd’s Pie is a surefire cold-weather crowd-pleaser

Shepherd’s Pie

Servings: 4


Ingredients:


1½ pounds ground beef
1 carrot, diced
1 onion, diced
1 stalk celery, chopped
2 teaspoons mixed dry herbs, such as thyme, rosemary and sage
2-3 tablespoons butter
¼ cup flour
1½ cups chicken broth
1 cup additional vegetables, such as frozen peas and corn
Salt and pepper, to taste
2 pounds Russet potatoes, peeled and cubed
4 tablespoons butter
½ cup milk

Method:


Preheat oven to 425 F. Brown meat in a large skillet until almost cooked through. Add carrots, onion, celery, dry herbs and continue cooking for another few minutes.
If there is no fat in the pan, add 2-3 tablespoons of butter. Add the flour and stir very well, cooking for another 4-5 minutes. Add the broth, stirring to make a nice sauce.
Add the frozen vegetables, then pour all into a 9-by-13-inch casserole pan.
In a separate pot, boil potatoes until soft, cool slightly, then mash with the 4 tablespoons of butter, milk and salt and pepper.
Use a pastry bag, or carefully spread the potatoes on top of meat. Bake for about 15-20 minutes.

Shepherd’s Pie is a surefire cold-weather crowd-pleaser

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