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Beef Shepherd's Pie
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Potatoes | |
about 2 lbs | Mashed potatoes with: |
butter | |
salt & pepper | |
splash of milk | |
2 | egg yolks |
Meat Filling | |
1 tablespoon | extra-virgin olive oil |
1-1/2 pounds | ground beef |
salt & pepper | |
2 cloves | garlic, minced |
1 | carrot, peeled and chopped |
1 | onion, chopped |
salt & pepper | |
2 tablespoons | all-purpose flour |
2 teaspoons | tomato paste |
2 teaspoons | Worcestershire |
1 cup | beef stock |
2 teaspoons | freshly chopped rosemary leaves |
1 teaspoon | freshly chopped thyme leaves |
1/2 cup | frozen (english) peas |
1/2 cup | frozen corn kernels |
Preheat the oven to 400 degrees F.
Prepare potatoes by mashing with butter, milk, salt & pepper, and egg yolks.
Preheat large Le Creuset skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add garlic, chopped carrot, and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef stock, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Stir in the peas and corn.
Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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