Shepards Pie

Potato Topping
6 medium potatoes — peeled and quartered
1/4 cup milk
1 tablespoon butter
pinch nutmeg
salt and pepper

Filling
2 tablespoons olive oil
2 medium onions — chopped
1 tablespoon parsley — chopped fine
1 teaspoon thyme
1 teaspoon sage
1 pound ground beef
1/4 cup water
2 medium carrots — chopped fine
2 tablespoons flour
1 bouillon cube
1 teaspoon sugar
1 teaspoon each ketchup, dijon mustard, lee and parins
salt and pepper

For topping.
Place potatoes in large saucepan of cold, salted water. Bring to a boil then simmer partially covered 20 minutes or until very tender.Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.

For filling.
Heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly. Add beef and water to pan stirring frequently to break up meat, cook until no longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring occasionally. Stirring continuously add flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes, skim and discard fat. Place meat mixture in buttered oven proof casserole dish about 9 inches square.

Spread potato mixture on top. Score topping using the prongs of fork.

Bake in preheated 350°F oven 30 to 40 minutes until potatoes are golden brown and filling is hot.


OXO Good Grips Smooth Potato Masher

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