Shepherd’s Pie with Garlic Mashed Potatoes

Beef filling:
1½lbs. lean ground beef
1 C. chopped onions
2 garlic cloves
¼ C. flour
Salt and pepper to taste
¼ t. dried thyme (or oregano)
¼ t. dried savory (or mustard powder)
1 can beef broth (or consommé soup)
½ C. water
2 t. Worcestershire sauce
1 bay leaf
½ C. finely diced carrots
½ C. frozen corn

Mashed potato topping:
2 lbs. potatoes, peeled and cubed (5-6 potatoes)
6 garlic cloves
¾ C. buttermilk or 2% milk
Salt and pepper to taste
1 egg, lightly beaten

Beef filling:
  • Brown ground beef in a skillet and drain fat
  • Add onions and garlic and continue cooking until soft
  • Stir in flour, salt, pepper, thyme and savory
  • Add broth, water, Worcestershire, bay leaf and carrots
  • Simmer, stirring occasionally, until thick and carrots are tender
  • Stir in corn and remove bay leaf, spread mixture into deep casserole
  • Let cool slightly

Mashed Potato Topping:

  • Place potatoes in a saucepan with garlic and cover with water
  • Add salt, to a boil and simmer gently until tender, drain well and mash
  • Beat in buttermilk, salt and pepper
  • Reserve 1T. of beaten egg and add remainder to mixture
  • Spread potato mixture over meat and brush with reserved egg
  • Bake at 350 º F for 40-45 minutes

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