Traditional shepherd’s pie is made with lamb, but this version uses ground beef. It’s classic comfort food and a favorite cold weather dinner. This recipe feeds four hungry people but can stretch to feed six if you have other things (i.e. salad, veggies) on the side.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tablespoon butter ½ large yellow onion, diced (about 1 cup) 4 large carrots, diced 2 cloves of garlic, minced 1 pound ground beef 3 teaspoons kosher salt, divided 1 tablespoon flour 1/3 cup beef stock 2 tablespoons Worcestershire sauce 4 medium russet potatoes, peeled and cut into 2 inch chunks
Instructions:
Bring a pot of water to a boil. Add the potatoes and boil them for 10-15 minutes or until fork tender.
While the potatoes are boiling, melt the butter in a large skillet. Add the onions and carrots and cook them until they start to soften, approximately 8-10 minutes. Add the garlic and beef, using a spatula to break it up as it cooks. Add 1 teaspoon of salt.
Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Let it simmer until the juices thicken.
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