Shepherds Pie by Laura Vitale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients1 lb of Ground beef1-1/2 cup Onion, diced3/4 cup Celery, diced3/4 cup Carrots, peeled and diced1-1/2 Tbsp of Worcestershire Sauce2 Tbsp minced Garlic4 Tbsp of Extra Virgin Olive Oil2 Tbsp of All Purpose Flour1/2 cup Heinz Ketchup1/2 cup or Red Wine1 cup of Beef Stock1-1/2 cup of Frozen Defrosted Peas1 tsp of Fresh Rosemary, finely mincedFor the mashed potato topping:2 lbs of Yukon Gold Potatoes1 cup of Half and Half or Cream4 Tbsp of Unsalted Butter1 Egg YolkSalt and Pepper, to taste8 oz Mild Cheddar shredded Cheese
Process,
1) In a large non stick skillet over medium high heat, add the olive oil and let it get nice and hot, add the ground beef and break it up with a wooden spoon, cook for about 4 to 5 minutes or until it’s pretty much fully cooked through. Remove from the pan with a slotted spoon and set aside.
2) In the same pan, add the chopped onions carrots, celery and season lightly with salt and pepper. Allow the veggies to cook for about 7 to 9 minutes or until they have developed some color and started to cook down a bit. Add the garlic and cook an additional 30 seconds.
3) Add the ground beef back into the skillet and toss everything together, add the flour and cook, stirring constantly for about 30 seconds, add the tomato paste and stir it in well allowing it to cool for just a few seconds.
4) Add the wine and cook it for about a minute or until it has cooked down a bit and reduced slightly.
5) Add the beef stock, worcesteshire sauce and rosemary and let it come to a boil, reduce the heat to medium and let it simmer for about 15 minutes. After 15 minutes add in your frozen peas and cook for an additional 3 minutes.
For the mashed potato topping:
6) Cook the potatoes in some boiling water until cooked through and tender, drain and place in a large bowl. Mash the potatoes either with a potato masher or a potato ricer, set aside for a few minutes.
7) In a small saucepan, heat together the milk, cream and butter so it’s nice and hot.
8) Add the warm milk and stock mixture to the mashed potatoes along with and egg yolk, mix everything well and season with salt and pepper to taste.
9) Preheat the oven to 425 degrees.
10) Lightly brush about 1 tsp of olive oil in the bottom and sides of a large casserole dish, add the meat mixture and then top it with the mashed potatoes.
Sprinkle top of it with your shredded cheese .Spread it evenly and place it in the oven and let it cook for about 30 minutes or until the top is golden brown.
Enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBUGPLUS.
1) In a large non stick skillet over medium high heat, add the olive oil and let it get nice and hot, add the ground beef and break it up with a wooden spoon, cook for about 4 to 5 minutes or until it’s pretty much fully cooked through. Remove from the pan with a slotted spoon and set aside.
2) In the same pan, add the chopped onions carrots, celery and season lightly with salt and pepper. Allow the veggies to cook for about 7 to 9 minutes or until they have developed some color and started to cook down a bit. Add the garlic and cook an additional 30 seconds.
3) Add the ground beef back into the skillet and toss everything together, add the flour and cook, stirring constantly for about 30 seconds, add the tomato paste and stir it in well allowing it to cool for just a few seconds.
4) Add the wine and cook it for about a minute or until it has cooked down a bit and reduced slightly.
5) Add the beef stock, worcesteshire sauce and rosemary and let it come to a boil, reduce the heat to medium and let it simmer for about 15 minutes. After 15 minutes add in your frozen peas and cook for an additional 3 minutes.
For the mashed potato topping:
6) Cook the potatoes in some boiling water until cooked through and tender, drain and place in a large bowl. Mash the potatoes either with a potato masher or a potato ricer, set aside for a few minutes.
7) In a small saucepan, heat together the milk, cream and butter so it’s nice and hot.
8) Add the warm milk and stock mixture to the mashed potatoes along with and egg yolk, mix everything well and season with salt and pepper to taste.
9) Preheat the oven to 425 degrees.
10) Lightly brush about 1 tsp of olive oil in the bottom and sides of a large casserole dish, add the meat mixture and then top it with the mashed potatoes.
Sprinkle top of it with your shredded cheese .Spread it evenly and place it in the oven and let it cook for about 30 minutes or until the top is golden brown.
Enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBUGPLUS.
Nutritional Info Amount Per Serving
- Calories: 523.2
- Total Fat: 30.2 g
- Cholesterol: 104.0 mg
- Sodium: 386.9 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 2.9 g
- Protein: 23.9 g