Sunday, January 27, 2013

Shepherd's Pie

 
 Potatoes first...

then the meat part of the pie.  

 

Put one on top of the other... 

and drain the meat better than I did, please... 

 and voila!

I had had a craving for Shepherd's pie for a while but kept making excuses for not making it, such as I don't have the time to make it. o___O Well, that excuse went out the window with this recipe. I also needed to start using a supply of evaporated milk I had bought a while ago, so this was a perfect storm of opportunity. Granted, it only uses one can of evaporated milk but I now have one less can to use. ;oP

Other than not draining all of the excess from the cooked beef, this came out well! Unfortunately, since I didn't drain all of the beef, the contents bubbled and spilled over in the oven. Boo. But it wasn't a terrible clean-up. I might also ease up on the amount of potatoes next time; it seemed the potato to filling ratio was a little heavy on the potato side. Normally, I'd be fine with this except it threw off the balance of the dish. Oh well... it still tasted good. I didn't have any paprika on hand, so I skipped that minor step.

Ingredients:

Mashed Potato Topping
3 lb potatoes (about 6 large), peeled and quartered
1 can (370 mL) evaporated milk
3 Tbsp butter
1 tsp salt
1/4 tsp black pepper
Paprika to taste

Filling
1 1/2 lb lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 red or green bell pepper, chopped
2 cups frozen mixed vegetables
1 Tbsp Worcestershire sauce (I substituted balsamic vinegar.)
1 tsp salt
1 tsp dried thyme
1/2 tsp black pepper
1/3 cup ketchup

Directions:

Mashed Potato Topping
1. Cover potatoes with water in large pot; bring to a boil.

2. Reduce heat; cover and simmer 15 to 20 minutes or until tender. Drain well.

3. Add 1 cup evaporated milk, butter, salt, and pepper; mash until smooth. Set aside.

Filling
1. Preheat oven to 350 degrees Fahrenheit. Brown beef in large skillet over medium-high heat for 3 minutes.

2. Add onion, garlic, and bell pepper; cook 6 to 8 minutes or until bell pepper is slightly softened and beef is no longer pink. Drain off fat.

3. Reduce heat to medium-low. Add remaining evaporated milk, frozen vegetables, Worcestershire sauce, salt, thyme, and pepper, stirring until combined.

4. Remove from heat; stir in ketchup. Spoon into 13 x 9-inch baking dish, spreading evenly.

5. Smooth mashed potato topping over filling, sealing to edges of dish. Sprinkle with paprika. Bake 30 to 35 minutes or until hot and bubbling.

Makes 6 servings.

Recipe: http://www.carnationmilk.ca/recipe-details.aspx?rid=974

No comments:

Post a Comment