Shepherd’s Pie

Shepherd’s Pie may not be the most “authentic” Irish dishes, but it’s a must have in my home.

SHEPHERD’S PIE

2 lbs ground beef, or chopped steak
2 onions, chopped
2 leeks, chopped, optional
2 carrots, chopped
2 T flour
2 cups beef stock or broth
1 T dried parsley
1 tsp sage
1 tsp ground thyme
salt and pepper, to taste
1/2 cup frozen peas, optional
6 potatoes, peeled, boiled, and mashed
3 T milk
6 T butter, divided

Cook meat in skillet over medium heat. Add onions, leeks, and carrots. Saute until vegetables are slightly tender. (If dry you could add 2 T butter at this point).
Add flour, stir in and cook about 1 minute.
Stir in beef stock, parsley, thyme, salt and pepper. Bring to a simmer.
Continue cooking about 5 minutes, or until gravy thickens. Add peas, if using.
Spread in casserole dish. Stir in milk and 3 T of the butter to potatoes.
Spread potatoes on top of casserole, careful to seal the edges all around with the potatoes.
Score potatoes with a fork if desired, and dot with remaining 3 T butter.

Bake at 375 degrees for about 30 minutes, until potatoes are golden.

Shepherd’s Pie

Ingredients

  • 2 lbs ground beef, or chopped steak
  • 2 onions, chopped
  • 2 leeks, chopped, optional
  • 2 carrots, chopped
  • 2 T flour
  • 2 cups beef stock or broth
  • 1 T dried parsley
  • 1 tsp sage
  • 1 tsp ground thyme
  • salt and pepper, to taste
  • 1/2 cup frozen peas, optional
  • 6 potatoes, peeled, boiled, and mashed
  • 3 T milk
  • 6 T butter, divided

Instructions

  • Cook meat in skillet over medium heat. Add onions, leeks, and carrots. Saute until vegetables are slightly tender. (If dry you could add 2 T butter at this point).
  • Add flour, stir in and cook about 1 minute.
  • Stir in beef stock, parsley, thyme, salt and pepper. Bring to a simmer.
  • Continue cooking about 5 minutes, or until gravy thickens. Add peas, if using.
  • Spread in casserole dish. Stir in milk and 3 T of the butter to potatoes.
  • Spread potatoes on top of casserole, careful to seal the edges all around with the potatoes.
  • Score potatoes with a fork if desired, and dot with remaining 3 T butter.
  • Bake at 375 degrees for about 30 minutes, until potatoes are golden.
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