Saturday, June 25, 2011

Shepherd's Pie

Shepherd's Pie

Debbie (one of my rotation dinner friends) received this recipe from her mother-in-law from England. It's quite delicious!

1 lb. lean ground beef
1 onion finely chopped
2 bullion cubes, diluted in just enough water to cover
Dash of Worcestershire Sauce
Salt
Pepper
2 lbs. of mashed potatoes
Gravy Flour
Butter
Milk

Chop onion. Fry beef and onion over medium heat until brown. Drain of juices. Add Worcestershire sauce and bullion mixture. Add salt and pepper to taste. Thicken with gravy flour mixed with small amount of water. Add additional water to make broth. (You don't want it too soupy. Just add enough water to make it gravy consistency)

Put beef mixture in a casserole dish (approximate size: 2 quart)

Peel and cut potatoes into pieces and put into a pan and cover with water. Cook until potatoes are nice and soft. Drain. Add about 4 tablespoons of butter and just enough milk to make mashing easy. Mash until mixture is smooth. They should be very firm so they will stay separate from the beef mixture.

Put the potato mixture on top of the beef mixture. Make sure that the potatoes cover the beef mixture completely.

Bake in a 350 degree oven for 1/2 hour or until the beef juices bubble around the edges of the potato mixture.

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