Monday, September 22, 2008

Shepherd's Pie

Fifty percent of the inmates loved this...that would be The Nice Kid and me. The other two don't eat food if it touches, so that pretty much rules out THIS. Their loss...this was so good the two of us ate it three times yesterday.

Shepherd's Pie

1-1/2 pounds cooked beef
1 package small carrots, cut in half long-ways
1 large white onion
1 can beef broth
8 russet potatoes
1 cup buttermilk
1 stick butter
1 package four-cheese mix

Use the beef you prefer...TNK likes hamburger. For this I used leftover sirloin tip roast, or stew meat would be good. Cook the meat until well-done and tender...season to taste. Set aside.

Heat a couple of tablespoons of olive oil in a skillet and add the diced onion and carrots. Cover and cook until tender. Add the cooked beef and the beef broth and heat to a simmer. Stir in a slurry of two tablespoons cornstarch in 1/2 cup cold water and heat through. Cover and set aside.

Wash potatoes well. Cut unpeeled potatoes into eighths, cover with cold water and cook until tender. Drain and return to pan with the stick of butter. Cover and let the butter melt; then add buttermilk and cheese and mash with a spoon until chunky and blended.

On a large ovenproof platter or in a 13x9 baking dish, spread the potatoes over the bottom, pushing the sides up a little higher to make a potato "bowl." Spoon the hot beef into the center of the potatoes, sprinkle with extra cheddar cheese if you like, and heat for 10 minutes in a 325 oven.

This was groaning good.

1 comment:

Le laquet said...

Like a deconstructed version of one of my favourite winter supper dishes but I would call it cottage pie ... when I make it with lamb it becomes shepherd's pie. Mine is upsidedown to yours - potato on the top. Have you tried putting a layer of good quality tinned tomatoes between the