Monday, September 20, 2010

Shepherd's Pie

Shepherd's Pie
from Picky Palate

2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans (I didn't include these!)

3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth

1 cup shredded cheddar cheese

1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.
2. Preheat oven to 350 degrees F.
3. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.
4. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy.
5. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese.
6. Bake for 20-25 minutes or until cheese is melted through.

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