DeBora4BobbyL
06-13-2006, 05:25 PM
Shepherd's Pie
2-3 pounds potatoes, peeled and cubed
4 tablespoons sour cream
1/2 cup cream
Salt and fresh ground black pepper
3 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 1/2 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
1 small package frozen peas
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add the cream cheese and cream into potatoes and mash until potatoes are almost smooth.
Meanwhile, preheat a large skillet over medium high heat. Add oil and beef to hot pan. Season meat with salt and pepper and garlic. Brown and crumble meat until brown. Drain. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat oven to 350 degrees. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Bake until potatoes start to brown.
I like to top mine off with grated cheddar cheese and heat until bubbly instead.
2-3 pounds potatoes, peeled and cubed
4 tablespoons sour cream
1/2 cup cream
Salt and fresh ground black pepper
3 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 1/2 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
1 small package frozen peas
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add the cream cheese and cream into potatoes and mash until potatoes are almost smooth.
Meanwhile, preheat a large skillet over medium high heat. Add oil and beef to hot pan. Season meat with salt and pepper and garlic. Brown and crumble meat until brown. Drain. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat oven to 350 degrees. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Bake until potatoes start to brown.
I like to top mine off with grated cheddar cheese and heat until bubbly instead.