Spiffed-Up Shepherd’s Pie adapted from the Beef Information - TopicsExpress



          

Spiffed-Up Shepherd’s Pie adapted from the Beef Information Centre. 1 onion, chopped 1 lb (500 g) ground sirloin or extra-lean ground beef 1/4 tsp (1mL) dried thyme Pepper 1/4 cup (50 mL) Worcestershire sauce 2 tbsp (30 mL) tomato paste 1 tbsp (15 mL) all-purpose flour 2 cups (500 mL) frozen mixed vegetables 1 cup (250 mL) low-sodium beef stock Buttermilk mashed potatoes (recipe follows) 1/2-1 cup grated cheddar cheese • Cook onion, beef, thyme and pepper (to taste) in 12-inch skillet over medium-high heat, breaking up meat with wooden spoon, until beef is browned and onion is softened, about 10 minutes. • Reduce heat to medium; stir in Worcestershire Sauce, tomato paste and flour. Stir in vegetables and stock; simmer until slightly thickened, about 3 minutes. Divide into ramekins or small gratin dishes. • Stir half of the cheddar into the Buttermilk Mashed Potatoes; spread evenly over beef mixture. Top each with remaining cheddar; bake in 350°F (180°C) oven until lightly golden, about 25 minutes. Broil until topping is rich golden-brown, about 3 minutes if desired. Makes 4 to 5 servings. Buttermilk Mashed Potatoes: Cover 1-1/2 lb (750 g) potatoes, peeled and cubed, with cold salted water in medium saucepan. Bring to boil over medium-high heat; reduce heat and simmer until tender, about 25 minutes. Drain and return to pot over medium heat; heat until dry, about 1 minute. Remove from heat. Stir in 1/2 cup buttermilk and 1/4 cup butter; mash until smooth
Posted on: Thu, 12 Sep 2013 18:04:39 +0000

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