Sunday, December 30, 2007

Sheppard’s Pie

1 lbs. ground beef (lamb, veal, pork mixture can also be used)
1 small onion, chopped
3 tbsp. butter or oil
3 cloves garlic, minced
1 ¼ cup beef stock
Tomato paste (optional, I don't use it)
1 cup frozen peas
1 tbsp. Worcestershire sauce
Salt and pepper to taste
2 lbs. potatoes
Butter
Milk
1 ½ cup shredded cheddar cheese
Wondra (this is fine flour, which makes wonderful gravy)

Boil potatoes, mash with milk and butter. Add grated cheddar cheese and stir until melted. Set aside.

Sauté onion in butter until soft. Add meat and garlic, brown. Add the beef stock and Worcestershire sauce and boil gently for 5 minutes. Sprinkle Wondra on top of mixture and stir, adding more until you have a nice rich gravy. Add frozen peas and simmer until heated through.

Put meat mixture in a casserole dish. Spread mashed potato mixture on top of meat. Brown top under broiler.

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