Sunday, January 23, 2011

Sheppard's Pie

This recipe is by Rachael Ray w/ modification by Stacy. Original recipe is available here.
The recipe below is for an 8x8in casserole dish and serves 4.
For a 9x13in (3 quart) dish double the recipe and it will serve 8.

  • 2 pounds of potatoes (such as russet) peeled and cubed
  • 2 Tbsp sour cream or softened cream cheese
  • 1 large egg yolk
  • 1/2 cup chicken broth
  • Salt and freshly ground black pepper
  • 1 Tbsp extra-virgin olive oil to coat pan
  • 1 3/4 pounds ground beef or ground lamb
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire
  • 1/2 cup frozen peas
  • 1 teaspoon sweet paprika
  • 2 Tbsp chopped fresh parsley leaves (optional)

(1) Boil potatoes in salted water until tender, about 12 mins.
(2) While boiling potatoes:
  • Cook meat and vegetables
    • Preheat large skillet over med high heat. Add oil to hot pan with meat.
    • Season meat with salt and pepper.
    • Brown and crumble meat for 3 or 4 mins (if meat is fatty, spoon away some of the drippings).
    • Add chopped carrot and onion to the meat. Cook veggies with meat 5 mins, stirring frequently.
  • Cook gravy
    • In a second small skillet over med heat cook butter w/ flour 2 mins.
    • Whisk in broth and Worcestershire sauce.
    • Thicken gravy 1 min.
  • Add gravy to meat and veggies
  • Stir in peas

(3) Drain potatoes and pour them into a bowl.
(4) In a separate bowl, combine sour cream, egg yolk and cream.
(5) Add cream mixture to potatoes and mash until potatoes are almost smooth.
(6) Put it in the oven
  • Preheat broiler to high.
  • Fill a small rectangular casserole with meat and veggie mix.
  • Spoon potatoes over meat evenly.
  • Top potatoes with paprika and broil 6 to 8 inches from heat until potatoes are evenly browned.

(7) Top casserole dish with chopped parsley if desired and serve.

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