Friday, October 12, 2007

Shepherd's Pie



I came across this recipe from the Family Fun magazine. We love it as well as it is a kid-friendly tasting recipe. If kids are picky, they can just eat the mashed potatoes off the top. This has also been our most recent standard dish to make when taking food into people.



Filling:
1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoon worcestershire sauce
salt and pepper to taste
1 to 1 1/2 cups cheddar cheese

Mashed Potato Topping:**

6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk

**I often either use leftover mashed potatoes or better yet...buy Country Crock pre-made potatoes from the grocery store. It's soooo much easier and faster. You certainly don't have to use this particular mashed potato recipe...use your own favorite although I do like this one if I'm in the mood to make it.

Cook the corn according to package instructions. Drain and set aside.
Melt the butter in a large skillet over medium heat. Saute the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add the ground beef and brown and then drain excess fat. Set heat to medium-low and stir in garlic and flour to beef mixture. Then add beef broth, canned tomatoes, herbs, corn and worcestershire sauce. Gently simmer for several minutes, partially covered, then add salt and pepper to taste. Transfer mixture to a buttered casserole dish. Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20 minutes, until the top is golden brown.

Mashed Potato Directions:

Put peeled and chopped potatoes in a large pot and fill with enough water to cover them by a couple of inches. Add 2 teaspoons of salt to the water and bring to a boil. Cook uncovered on high heat for 10 to 13 minutes. (Potatoes are done when they can be sliced easily with a butter knife). Drain the potatoes and transfer to a large mixing bowl. Scatter butter pieces and spoon sour cream here and there over hot potatoes. Wait several minutes then partially mash potatoes with a hand masher. Switch to an electric mixer and continue to mash, adding enough milk to make medium-soft mashed potatoes. Salt to taste.

1 comment:

jenny said...

yum. i have been wanting to make shepherds pie for a long time. next time i get to the store we are having this for dinner.