Sunday, March 10, 2013

Flashback Sundays: Shepherds Pie

  • Tis the season to be Irish! I just love this dish. It is one of my favorite comfort foods to make. How could you go wrong with beef, veggies, gravy and mashed potatoes! I hope everyone enjoys the rest of their weekend!

  • Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1/2 cup shredded Cheddar cheese, divided
  • salt and pepper to taste
  • 2 tsp olive oil
  • 5 carrots, chopped
  • 1 cup frozen baby peas
  • 1/2 pint baby bella mushrooms chopped
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup beef broth
  • 1/4 cup red wine

Preparation Instructions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter salt, pepper and 1/4 cup shredded cheese.

Heat oil in a large frying pan. Add onion, carrots and mushrooms and cook until tender. Add ground beef and cook until well browned.  Stir in flour and cook 1 minute. Add wine and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Toss in peas and mix well.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

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