Shepherd’s Pie (Page 5 ) | August 14, 2023

Annonce:

Meat Filling

2 tbsp of oil
1 cup of chopped yellow onion
2 lb of ground beef or Lamb if you want traditional
1 tbsp minced garlic
3 tsp of dried parsley
1 tsp dried sage
1 tsp of dried rosemary
1 &½ tsp of salt
½ tsp of black pepper
3 tbsp flour
3 tbsp of Worcestershire sauce
1 tbsp of balsamic vinegar
1 tbsp of tomato ketchup
2 tbsp of tomato paste
1 &½ cups of beef broth/bullion
1 8.75 oz can of corn
1 14.5 oz can of carrots

Potatoes

4 large russet potatoes
1 stick of salted butter
2 tsp of garlic
1 tsp salt
½ tsp black pepper
½ cup of half & half

Instructions :

Potatoes

– Peel the potatoes and slice them into smaller pieces.
– Place potatoes into a large pot and cover with cold water.
– Bring the water to a boil and reduce it to a simmer.
– Depending on the size of your potatoes, simmer them on medium heat for 15-18 min. You want the potatoes to be soft enough that a knife will slice through them easily.
– Drain the water off the potatoes and return them back to the pot.
– Break the potatoes up with a potato masher and add the butter, garlic, salt, black pepper and half & half.
– Continue mashing until the potatoes are smooth and creamy.