As much as I love warm summer days, I'm more in love with warm comforting winter foods. The kind of foods that bubble away in the oven and make the whole house smell good.
Of course in the summer these foods are way too rich and make the house incredibly warm, so I have to obstain.
However I was recently treated to a perfect cool, preview of Fall kind of day and my sister requested Shepherd's Pie. I jumped at the opportunity, Shepherd's Pie is the epitome of comfort deliciousness, cheesy and smothered in mashed potatoes. It's also the most delicious leftovers.
My recipe is a variation of Gordon Ramsay's. My mashed potatoes are pretty basic, but you can make them the way you prefer them.
Shepherd's Pie
2lbs ground hamburger
1 small can tomato paste
2-3 cups of beef broth
1 packet beef stew seasoning
several splashes of worcestershire sauce
1 medium onion, grated
1 carrot, grated
1 bag of frozen corn (or vegetable of your choice)
2.5 lbs of russet potatoes, peeled and cubed
milk
2 tablespoons butter/margarine
salt/pepper
olive oil
Brown hamburger, breaking it up into small pieces and drain.
Heat a few splashes of olive oil in a pan and add the onion and cook for a few minutes until soft.
Add the hamburger, tomato paste, beef broth, seasoning packet, and worcestershire sauce, stir, cover and let simmer for 10-15 minutes until thick.
Boil the potatoes until fork tender, and drain.
Mash them together with butter/margarine and enough milk to make it smooth. Season with salt/pepper.
Heat the oven to 375 degrees.
Add corn to the filling once it's finished cooking.
Pour the filling into a 13x9 glass.
Cover with the mashed potatoes. Then cover with cheese.
Bake until the cheese is melted and the filling is bubbling (10-15 minutes).
Serve a generous portion with a big slice of crusty bread.
No comments:
Post a Comment