Tuesday, January 11, 2011

Shepard's Pie

This is one of the recipes my sister will actually eat even though she doesn't like her foods mixed together. Another great one for taking leftovers for lunch.


2 pounds lean ground beef
2/3 cup chopped yellow onion
1/2 cup chopped celery
2 cloves garlic minced
2 pounds peeled potatoes
2 cups peas
4 tablespoon butter
5 medium carrots sliced
1 1/2 cups of beef stock
2-4 tablespoon flour (enough to make a medium thick gravy)
1 cup shredded cheddar cheese


1. Sauté beef, onion, celery and garlic in a large pan until well done then strain off fat.
2. Boil potatoes until tender (about 20 minutes) then drain. Mash with butter.
3. Blanch carrots (just boil for a few seconds) and add to beef mixture.
4. Make a gravy with beef by whisking in enough flour to thicken.
5. When gravy comes to boil, add gravy to the beef & carrot mixture. Reduce heat & simmer 5 min.
6. Spoon meat mixture into a casserole dish then spoon potatoes on top.
7. Bake 20 minutes at 350 then top with cheese and let sit until cheese melts about 5 minutes.

* adapted from group recipe’s over the top shepards pie

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