Saturday, September 25, 2010

Shepherd's Pie

6-8 servings

1lb lean ground beef
1 onion diced
1 red pepper seeded and diced
olive oil
1 cup frozen mixed veggies (with corn!)
salt & pepper
1 teaspoon oregano
1/2 teaspoon mustard powder (prepared mustard will do)
1 tablespoon flour
1 1/2 cup chicken or beef stock
4 medium potatoes peeled
1/4 cup butter or margarine
1/4 cup milk
salt & pepper
1 tablespoon cream cheese
1/2 cup shredded cheddar
1/4 cup italian flavoured bread crumbs

Preheat oven to broiler.

Fry onion and pepper in olive oil until browned. Add beef and contine to simmer until meat is cooked through. Add frozen veggies and spices and cook until veggies are warmed through. Stir in flour. Stir in stock and let simmer until thickened to a gravy then transfer mixture to a 9x13 glass baking dish.

In the meantime, boil potatoes until tender then mash with butter, milk, cream cheese, salt & pepper.

Top meat mixture with a layer of mashed potatoes, followed by cheese then bread crumbs. Broil until brown and bubbly.

Tip: I used a 9x13" dish because I like more space for the cheesy topping but you could make a deeper dish pie instead if you want.

- shepherd's pie -

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