Shepherd's Pie
Makes 8 servings
2 lbs potatoes, peeled, diced
3 tablespoons butter
3 tablespoons milk (approximate)
salt, to taste
fresh ground pepper, to taste
2 medium onions, chopped
2 lbs lean ground beef
2 large carrots, thinly sliced
1 cup fresh mushrooms, thinly sliced
1 teaspoon Worcestershire sauce
1 (14 1/2 ounce) can beef broth
1 tablespoon cornstarch
1/8 teaspoon nutmeg
paprika (optional)
1)Preheat oven to 400°F.
2)Cook potatoes in boiling salted water until tender, about 20 minutes.
3)Drain potatoes and mash; add 2 tbsp of the butter and enough milk to
have a firm but not runny consistency.
4)Season potatoes with salt and pepper to taste.
5)Heat 1 tbsp butter in sauté pan; add onion, and sauté for 5
minutes.
6)Add ground beef, and cook until beef is lightly browned; drain off
any excess fat.
7)Add carrots and mushrooms to beef and cook until tender, about 10
minutes, adding 1-2 tbsp water to keep beef from drying out, as needed.
8)Add Worcestershire sauce.
9)Stir together and add beef broth and cornstarch; bring all to a boil,
stirring constantly.
10)Add nutmeg.
11)Remove from heat.
12)Place meat mixture into oven proof casserole dish; cover with mashed
potatoes.
13)Sprinkle with paprika if you like.
14)Bake at 400°F for 25-30 minutes, or until potatoes are light
golden.
15)Serve.
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