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Shepherd's Pie
Topic Started: Jun 27 2006, 07:45 PM (201 Views)
Sarah
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Boo
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Shepherd's Pie

One of Micheal's favorites! :D

Ingredients

1 TBSP veg oil
1 large onion, chopped
1 stalk celery, finely chopped
2 cups sliced mushrooms
1 lb lean ground beef
1 tsp chopped garlic
1 tsp dried thyme
1 cup chicken broth
3 TBSP all-purpose flour
1 box (10-oz) frozen mixed peas and carrots
2/3 cup half-and-half, divided
1 tsp salt, divided
6 all-purpose potatoes (1 3/4 lbs, peeled and cubed
2 TBSP butter
2 TBSP chopped chives


Procedure

In large skillet, heat oil over med. heat. Add onion, celery and mushrooms; cook 5 min. Stir in beef, garlic and thyme. cook until meat is browned and crumbly, about 5 min.

In a small bowl, whisk broth and flour until smooth. Add to skillet, stir in peas and carrots, 1/2 cup half-and-half and 1/2 tsp salt; simmer for 5 min. Place beef mixture in 2-quart ovenproof baking dish.

Preheat over to 400 degrees. Place potatoes in a med. saucepan with enough water to cover. Bring to boil over high heat; reduce heat and simmer until tender, about 10 min. Drain potatoes well; mash with butter, remaining half-and-half, remaining salt and chives. Place potatoes in a pastry bag fitted with star tip; pipe on top of beef mixture to form a woven pattern.

Bake until potato topping is lightly browned and beef miture is heated through and bubbly around the edges, 35-40 min.

Variations: No time to pipe the potatoes? Spoon them over the meat, smooth them out and use a fork to make a basket-weave design on top.
Make it Meatless: Try this vegetarian version. Substitute 1 small can of kidney beans, drained, for the meat and use begetable broth in place of chicken broth.
Tasty Taters: When boiling the potatoes, add a small onion, a cut clove of garlic, a bay leaf, and a stalk of celery with leaves. Remove the veg. and herbs before mashing.
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