Ingredients: |
Ingredients: 1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
2 tablespoons butter
1 cup chopped onion
1 1/2 cups carrots, peeled and diced
3/4 cup celery stalk, peeled and diced
2 cloves garlic, minced
2 tablespoons flour
1 1/2 pounds ground beef
2 teaspoons tomato paste
1/2 cup beef broth
1 teaspoon worcestershire sauce
2 teaspoons rosemary leaves
1 teaspoon thyme leaves
1 tablespoon parsley
1 can peas and carrots blend
|
Directions: |
Directions:Peel the potatoes and cube, cover with cold water and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook, approximately 10 to 15 minutes. Meanwhile, heat up the half and half and butter in a sauce pan until steaming. Drain the potatoes mash and add the half and half, butter, and salt and pepper to taste, and continue to stir until smooth.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the batter into a 12-inch sauté pan and set over medium high heat. Add the onion and sauté just until they begin to take on color, approximately 10-15 minutes. Add the garlic, carrots and celery and stir to combine. Add the meat, sprinkle with flour, salt and pepper and cook until browned and cooked through, approximately 5 minutes. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly for 10 minutes or until the sauce is thickened slightly.
Add the peas to the meat mixture and spread evenly into an 11 by 7-inch baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smoothen with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 20 minutes and broil for 5, just until the potatoes begin to brown. |
This recipe for Shepherds PIE is from