Sunday, November 27, 2005

Shepherd's Pie

2 pounds potatoes, peeled and cubed
6 oz softened cream cheese
1/2 cup cream
Salt and freshly ground black pepper
1 3/4 pounds beef (I used 1 pound beef & 1 pound turkey)
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
4 teaspoons Worcestershire, eyeball it
1 bag mixture of peas & carrots
1 teaspoon sweet paprika
2 tbls fresh dill, chopped

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine cream cheese, dill, and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add carrot, peas, and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 2 minute. Add gravy to meat and vegetables.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.

Adam's review: "Very moist. Very flavorful. Yummy!"

This meal will probably make about 5 Adam sized lunches. This was a 30 minute meal recipe, but I changed a few things and added dill.


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