Tuesday, March 17, 2015

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie
Happy St. Patrick's Day. In honor of this holiday, I made Shepherd's Pie. This is a hearty and comforting dish full of flavor. The vegetables combined with the beef and mashed potatoes are divine. You can substitute the beef for ground veal, ground lamb, or ground turkey.

Mashed Potatoes
1 5 lb. bag of Potatoes (I used Russet)

1 cup Whole Milk

1 stick Butter

Kosher Salt

Cracked Black Pepper

Wash and peel potatoes and cut in half or quarters depending on size.

Add potatoes to huge pot and fill with water and season with salt. Cover over medium-high heat and bring to a boil.

Lower heat to medium and cook for 12 to 15 minutes or until fork tender.

In a small pot, heat butter and melt to just boiling. Turn off immediately.

Drain potatoes and return to pot. With a masher start mashing and add 1/4 of the milk/butter liquid and continue to slowly add until incorporated and desired mash consistency is reached.

Season with salt and pepper.

Shepherd's Pie

Shepherd's Pie Filling
1 pound Ground Beef Chuck

1 medium yellow Onion, chopped

2 Garlic cloves, minced

1/2 teaspoon dried Tarragon (from Allen's urban garden)

2 tablespoons Ketchup

1 tablespoon All Purpose Flour

1 bag Frozen Mixed Vegetables (I used Garden Fresh Medley: Cauliflower, Broccoli, Red Pepper, Carrots, Corn)

1/2 cup Water

Kosher Salt

Cracked Black Pepper

Heat oven to 425 degrees.

Heat a large dutch oven to medium-high heat and cook ground beef breaking up meat with a spatula or wooden spoon, about 4 to 5 minutes.

Add onion and garlic and cook for about 3 to 4 minutes.

Add tarragon, ketchup and flour and stir until combined.

Add water and frozen vegetables and cook until they are warmed through and liquid has thickened, about 3 minutes.

Season with salt and black pepper.

Spoon beef mixture into baking dish.

Spread mashed potatoes evenly over beef. With the tines of a fork, decorate top of potatoes with lines and peaks.

Place dish on a rimmed baking sheet and bake until potatoes are browned a little, about 12 to 18 minutes.

Let Shepherd's Pie rest for 5 minutes.


Shepherd's Pie Recipe adapted from Martha Stewart, http://www.marthastewart.com/337369/shepherds-pie

Mashed Potatoes Recipe adapted from The Fannie Farmer Cookbook - Marion Cunningham; my go to cookbook.


-Sophia/Two Frys

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