03/29/2020
I made this last night and it's a family favorite. It's a great comfort food! ENJOY!!!
Shepherd’s Pie (Shepard’s Pie)
By: Debbie Shepard
Pre Heat over to 375 degrees F
INGREDIENTS:
2 Tbls. Extra virgin olive oil
3 Tbls. Unsalted butter
1 Medium onion
1 Cup sliced carrots
2 ribs of celery, sliced
½ Cup frozen white corn
½ Cup frozen peas
4 garlic cloves, minced
1 Tbls. Kosher Salt
1 tsp. dried oregano
6 Tbls. Tomato paste
2 pounds of ground beef
1/3 Cup of beef broth
1 ½ tsp. Worcestershire sauce
1/3 Cup Red Wine
Freshly ground pepper (to taste)
2 ½ pounds of Mashed potatoes
¼ cup grated Parmesan cheese
DIRECTIONS:
Heat the olive oil and butter in a large skillet over medium heat. Add the onion, carrots, celery, garlic, peas, corn, salt and oregano. Cook until vegetables are tender, about 8 minutes. Stir in tomato paste until it turns brick red. Add the broth and red wine, simmer for about 5 minutes. Stir in beef and Worcestershire along with some pepper. Break up any clumps of meat, cook until the meat is cook through, about 5 minutes.
Transfer the meat and vegetable mix to a 9x11 casserole dish. Spread mashed potatoes over the top, sprinkle with cheese. Bake until juices are bubbling and potatoes are slightly browned, about 40 minutes.
MASHED POTATOES:
2 ½ pounds of russet potatoes
Sea salt
pepper
½ cup butter
¾ cup of milk
Peel and cube potatoes. Put into a saucepan with some salt. Bring to a simmer over medium-high heat, uncovered, until potatoes are tender but not mushy, about 15 minutes. Remove from heat, drain water and return potatoes to sauce pan. Add butter in slices to allow the butter to melt in different areas. Start mashing, add milk and salt and pepper to taste. For creamier potatoes beat potatoes with an electric mixer.