Wednesday, November 10, 2010

Recipe of the Week: Shepherd's Pie

Looking for something in the fall or winter to make you feel all warm, cozy and full?
This recipe will hit the spot and it is easy for busy or working moms and dads!

Mashed Potatoes:
5 large  Organic Yukon Gold Potatoes
3 Tbsp Butter
1 c. Whipping Cream

Beef Filling:
1 ½ lbs. ground beef
20 oz. (2 10 oz. bags) Organic Frozen Mixed Vegetables

2 Tbsp Butter
2 Tbsp Flour
1 cup water (or you can use beef broth)
2 tsp. Worchestershire Sauce

Cut up the potatoes into chunks and start them cooking with salt in water.  Let them cook about 15 minutes or until tender.  While they are cooking you can start browning the beef.  Once it is brown, you can add the vegetables and let it cook until they are tender. 

For the gravy, in a small sauce pan, melt the butter, add the flour and mix it until there are no lumps.  Add 1 cup water (you can use beef broth if handy) and add about 2 tsp Worchestershire Sauce.  Mix this until it gets kind of thick. 

To finish up the potatoes, drain them after they are tender.  Put them back in the pot and mix them (we use an electric hand mixer) with about 3 Tbsp butter and 1 c. whipping cream.  We like them to be a little wet for the final cooking process.

After all individual pieces are done, put the beef filling in a 2 quart casserole dish and cover and mix in with the gravy a bit.  Put the mashed potatoes on top and a little parsley if you like to make it pretty.  Cook on Broil in your oven for about 10 minutes to brown mashed potatoes a bit and dinner is served!

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