Tuesday, February 19, 2008

Shepherd’s Pie

Shepherd’s Pie
Adapted from Fanner Farmer’s Famous Dish

3+ cups (1 lb) ground beef 1 cup beef broth
1-2 lg. garlic cloves salt
1 onion, diced 4-5 medium red potatoes (w/ skin)
4 –8 T. butter (divided) 1 bag peas & carrots, frozen
4 T. flour 2+ cups cheddar cheese, shredded

1. Cut potatoes into quarters, cover w/ cold, salted water and boil gently for 15-20 minutes. Drain. Taste for salt. Add pepper & more salt if necessary and 2-4 T. butter. Mash. Set aside.

2. While potatoes are boiling preheat oven to 350 degrees.

3. Cook peas & carrots in microwave according to package directions. Drain and add salt/pepper. Set aside.

4. Brown beef with garlic and onion. Set aside.

5. In same pan you used for browning beef melt 4T. butter and stir in flour. Cook for a few minutes over medium heat until smooth and blended (must cook to gewt rid of flour taste). Slowly add beef broth. Cook at least 5 minutes, stirring constantly. Remove from heat and add beef mixture. Salt and pepper as needed.

6. Layer to edges meat mixture evenly in 1 ½ quart casserole dish. Spread peas & carrots over meat. Spread mashed potatoes on top. Add cheese. Bake for 35-45 minutes until cheese is beautifully brown.

Note: I usually divide this into two smaller casserole dishes and freeze one for later. To recook frozen Shep. Pie just thaw 24 hours in refrigerator bake 45-ish minutes at 350.

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