Tuesday, May 4, 2010

Shepherd's Pie


2 Tablespoons Olive Oil
1 medium onion, diced
2 clove garlic, minced
1 lb ground Beef
1 teaspoon Salt
1/2 teaspoon black Pepper
1 cup Broth
2 Tablespoons Corn Starch
2 Tablespoons Worcestershire Sauce
1 teaspoon Mrs. Dash
1/2 cup Peas
1/2 cup Corn
2 pounds Potatoes, peeled and diced
4 Tablespoons Butter
1 Egg Yolk

Boil potatoes in water until for tender.  Drain potatoes.  Mix potatoes, butter and egg yolks until smooth. Add milk if necessary to achieve proper texture.

While potatoes are boiling, add oil and onion to sauté pan.  Cook onions over medium high heat.  Once onions are translucent, add beef and garlic.  Season with salt and pepper.  Brown and crumble until the meat is no longer pink.  Mix broth and corn starch until combined.  Stir into beef mixture along with Worcestershire and seasoning and vegetables.

Layer meat in a casserole dish.  Spoon potatoes over meat and cover it entirely.  Cook at 350 for 30 minutes. Print

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