Tuesday, March 6, 2012

Shepherd's Pie

Another Irish classic.  This dish is perfect for a large family, or a smaller family who likes leftovers---like us!  A great way to sneak in veggies, too!

{What you need}
2 pounds potatoes, peeled and cubed
6 oz. cream cheese
1 to 2 cups shredded cheddar
1 egg yolk
1 Tb olive oil
1 3/4 pounds ground beef
1 1/2 cups chopped carrots
1 med. onion, chopped
1 cup frozen green beans
2 Tb butter
2 Tb flour
1 cup beef broth
2 ts Worcestershire sauce
2 ts paprika
salt and pepper

Boil potatoes in salted water until tender, about 12 minutes.  Drain potatoes and pour them into a bowl.  Combine beat egg yolk and incorporate in with the mashed potatoes.  Add cream cheese and cheddar cheese and mix thoroughly.  Set aside

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with meat.  Season with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add carrot, onion, and green beans to the meat.  Cook veggies with meat about 5 minutes, stirring frequently.  In a second small skillet over medium heat, cook butter and flour together for 2 minutes.  Whisk in broth and W. sauce.  Thicken gravy about 1 minuted.  Add gravy to the meat and veggies.

Preheat broiler to high.  Fill a 9 x 13 casserole dish with meat and veggie mixture.  Spoon potatoes over meat evenly.  Sprinkle potatoes with paprika and broil 6-8 minutes until potatoes are evenly browned.

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