Zanhard's Recipes

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===== Shephard's Pie =====
\\ 
[[Beef]]\\ 
Prep Time: 30 minutes\\ 
Cook Time: 60 minutes\\ 
Serves: 5\\ 

Ingredients:
  * 1 lb lean ground beef
  * 1 lb ground sausage (I use Jimmy Dean pork sausage)
  * 1 tsp salt
  * 1/2 tsp freshly ground black pepper
  * 1 small yellow onion (, chopped)
  * 2 ribs celery (, chopped)
  * 1-2 carrots (, chopped (about 1 cup))
  * 3  cloves garlic (,  minced)
  * 1/4  cup  all-purpose flour
  * 2 1/2 cups low-sodium beef broth
  * 2  tbsp  tomato paste
  * 1  cube beef bouillon
  * 2  tbsp  Worcestershire sauce
  * 1  tsp  fresh thyme (, chopped (or ¼ teaspoon dried thyme))
  * 1 tsp fresh rosemary (, chopped (or ¼ teaspoon dried rosemary))
  * 2  bay leaves
  * 1/2 cup frozen corn
  * 1/2 cup frozen peas
  * 2 1/2 pounds Russet potatoes (, Yukon gold or russet potatoes)
  * 1/4 cup  sour cream
  * 1/2 cup milk
  * 4  tbsp butter
  * salt and pepper (, to taste)
  * 1/2 cup freshly grated parmesan cheese
  * 1/2 cup shredded cheddar cheese (, for topping)

Steps:
  - Preheat the oven to 375 degrees F.
  - Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
  - Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
  - Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
  - Make the meat gravy: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
  - Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks.  Drain some of the grease (reserving some in the pan) and remove meat to a plate.
  - Add the onion, celery and carrots to the pan and sauté for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
  - Add the beef broth, bouillon cube, tomato paste, Worcestershire sauce, herbs, and bay leaves and stir to combine.
  - Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn, and cooked meat.
  - Assemble: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
  - Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.
  - Store leftovers in the refrigerator for 3-5 days.

{{tag>beef}}
Zanhard's Recipes

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