Monday, October 20, 2008

Shepherd's Pie


Shepherd's Pie
8 servings

for filling
2 tablespoons butter
1/4 cup chopped onion
1 stalk celery, chopped
1 pound ground beef
1 clove garlic, minced
2 tablespoons flour
1/2 cup beef broth
1 cup crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons worcestershire sauce
salt and pepper to taste
for mashed potato topping
6 cups peeled and chopped potatoes
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk
salt to taste
1 cup grated cheddar cheese
paprika

Cook potatoes. Meanwhile, make the meat filling. Melt butter in a large skillet over medium heat. Sauté onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add ground beef and cook until beef is done. Stir garlic and flour into beef mixture. Stir in beef broth, canned tomatoes, herbs, and worcestershire sauce. Gently simmer for several minutes. Add salt and pepper to taste. Transfer mixture to a large buttered casserole dish. Preheat oven to 400°. Mash cooked potatoes with butter and sour cream, adding milk until desired consistency is reached. Salt potatoes to taste and spoon evenly over filling. Sprinkle cheese and paprika over top. Bake for 20 minutes or until top is golden brown. Cool for several minutes before serving. Enjoy!

2 comments:

Linda C said...

We have a new friend that is here this year in Bible training from Northern Ireland. She mentioned Shepherd's Pie as a staple food at her home. Thanks for recipe- I'll try it and invite her over:)
~Linda C

Scott and Kerri said...

I never make this and I don't know why! It is my favorite all in one dish! I call it comfort food :)
Love Kerri