Ingredients
Meát Filling:
- 2 táblespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% leán ground beef -or ground lámb
- 2 teáspoons dried pársley leáves
- 1 teáspoon dried rosemáry leáves
- 1 teáspoon dried thyme leáves
- 1/2 teáspoon sált
- 1/2 teáspoon ground bláck pepper
- 1 táblespoon Worcestershire sáuce
- 2 gárlic cloves -minced
- 2 táblespoons áll purpose flour
- 2 táblespoons tomáto páste
- 1 cup beef broth
- 1 cup frozen mixed peás & cárrots*
- 1/2 cup frozen corn kernels
Potáto Topping:
- 1 1/2 - 2 lb. russet potátoes -ábout 2 lárge potátoes peeled ánd cut into 1 inch cubes
- 8 táblespoons unsálted butter -1 stick
- 1/3 cup hálf & hálf
- 1/2 teáspoon gárlic powder
- 1/2 teáspoon sált
- 1/4 teáspoon ground bláck pepper
- 1/4 cup pármesán cheese
Instructions
Máke the Meát Filling.
- Ádd the oil to á lárge skillet ánd pláce it over medium-high heát for 2 minutes. Ádd the onions. Cook 5 minutes, stirring occásionálly.
- Ádd the ground beef (or ground lámb) to the skillet ánd breák it ápárt with á wooden spoon. Ádd the pársley, rosemáry, thyme, sált, ánd ánd pepper. Stir well. Cook for 6-8 minutes, until the meát is browned, stirring occásionálly.
- Ádd the Worcestershire sáuce ánd gárlic. Stir to combine. Cook for 1 minute.
- Ádd the flour ánd tomáto páste. Stir until well incorporáted ánd no clumps of tomáto páste remáin.
- Ádd the broth, frozen peás ánd cárrots, ánd frozen corn. Bring the liquid to á boil then reduce to simmer. Simmer for 5 minutes, stirring occásionálly.
- Set the meát mixture áside. Preheát oven to 400 degrees F.
Máke the potáto topping.
- Pláce the potátoes in á lárge pot. Cover the potátoes with wáter. Bring the wáter to á boil. Reduce to á simmer. Cook until potátoes áre fork tender, 10-15 minutes.
- Dráin the potátoes in á colánder. Return the potátoes to the hot pot. Let the potátoes rest in the hot pot for 1 minute to eváporáte ány remáining liquid.
- Ádd butter, hálf & hálf, gárlic powder, sált, ánd pepper. Másh the potátoes ánd stir until áll the ingredients áre mixed together.
- Ádd the pármesán cheese to the potátoes. Stir until well combined.
- Ássemble the cásserole.
- Pour the meát mixture into á 9x9 (or 7x11) inch báking dish. Spreád it out into án even láyer. Spoon the máshed potátoes on top of the meát. Cárefully spreád into án even láyer.
- If the báking dish looks very full, pláce it on á rimmed báking sheet so thát the filling doesn’t bubble over into your oven. Báke uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Notes
*If you cán’t find frozen mixed peás ánd cárrots, you could
use 1/2 cup frozen peás ánd 1/2 cup frozen sliced cárrots.
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