Friday, October 12, 2007

Baa, Baa, Black Sheep.....er, umm, Brown Cow?

I got me a hankerin' for Shepherd's Pie today. So, I made it for lunch and it was yummy! I am quite proud of myself as this recipe used only two pans...I am usually the one to use every pot and utensil in the kitchen while free-form cooking. I used a large oven proof frying pan and a small stock pot for the potatoes. If you like your food with a spicy kick, you could add a teaspoon of red pepper flakes while cooking the ground beef. Also, some of the measurements are approximate because I don't usually measure while free-form cooking. So, feel free to adjust where needed. And if you are wondering about the title, traditional Shepherd's Pie is made with lamb while this version is made with well,...cow, er, beef. :o) Somehow though CowHerder's Pie just doesn't sound as appetizing. :o)

Tam's Shepherd Pie

12 medium red potatoes
1/2 cup heavy cream or whole milk
1/2 cup margarine
salt & pepper to taste

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1 1/2 to 2 pounds ground beef
1 tbsp olive oil
1 tbsp minced garlic
1/2 small minced onion
salt & pepper to taste
1 pkg au jus mix
3/4 to 1 c. water
1 small bag frozen peas and carrots

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shredded cheddar cheese, about 2 cups or so

Put the red potatoes in small stock pot or large sauce pan. Cover with water and boil until a knife slides into them gently. Drain potatoes and put back in same pan. Add cream, margarine, salt and pepper to the potatoes and mash them puppies up. Set aside.

Preheat oven broiler to 450 degrees.

In large frying pan, heat the olive oil and brown the ground beef. Add garlic, onion, salt and pepper, cook for a couple of minutes allowing onion to soften. Drain oil. Sprinkle the packet of au jus powder over the ground beef and add water, stirring to dissolve the mix. While cooking the ground beef mixture, add the peas and carrots. Allow this mixture to come to a boil and then turn heat down to medium high. You want to reduce the 'gravy' so it doesn't overwhelm and water down the other flavors as well as cooking the veggies til they are tender but still crisp.

Once the sauce has reduced some, pull it off the heat and make sure the mixture is spread evenly in the pan. Spread the mashed potatoes over the top of the ground beef. Then sprinkle cheese on top of the potatoes for a nice cheesey cover. Place pan under broiler until cheese is bubbling and brown, maybe 5 - 10 minutes.

For a complete meal, I serve this with a green salad and sourdough.

Bon Appetit

1 comment:

Belinda said...

AWESOME. I'm going to be making this soon, and will blog it when I do.

I've never made a "straight" shepherd's pie before, but I have a version that I usually make when it starts getting cold, using a "New Zealand Mince" recipe from allrecipes as the base, and topping with veggies and then savory-seasoned sweet potatoes. Oh, man, it's good.

 
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