Saturday, 13 September 2014

Shepherd's Pie -Canadian Style

Shepherd's Pie is my husband's and nephew's favorite dish. The British traditionally make it with ground lamb and was originally known as Cottage Pie. This version is made with ground beef but any ground meat could be substituted.




Ingredients:
1 tablespoon oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 tablespoon tomato paste
1 kilogram (2 pounds) lean or extra lean ground beef
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 tablespoon flour
1 can kernel corn (340 ml)
Cheesy Mashed Potatoes, recipe follows

Mashed Potatoes:
7-8 medium sized potatoes, peeled, quartered
4 tablespoons butter
1/4 cup heavy cream
1 1/2 cup grated Cheddar cheese
Salt and freshly ground black pepper

Directions:
Preheat oven at 425 degrees F.

Filling:
Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt, pepper and cayenne pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Sprinkle with 1 tablespoon of flour and season with additional with salt and pepper, to taste. Cook and simmer for another 10 minutes. Transfer mixture to an oven-proof baking dish and spread evenly. Spread the drained corn on top of meat mixture. Place potato on top of ground beef/corn mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20-30 minutes. Spoon out the shepherd's pie and serve.


Mashed Potatoes:
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.


Peel and quarter 7-8 potatoes and cook until soft - approx. 20 minutes.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender 

Cook the vegetables have softened and start to brown a little.

Add the tomato paste and the ground beef and cook until beef is no longer pink about 10 minutes.

Sprinkle with 1 tablespoon of flour and season with additional with salt and pepper, to taste and simmer for another 10 minutes. 

Once the potatoes are at a desired density, drain the potatoes and mash.

Add butter and cream and cheese and continue to mash until desired texture..

Transfer meat mixture to an oven-proof baking dish and spread evenly.

Spread the drained corn on top of meat mixture.

Place the mashed potatoes on top of ground beef/corn mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely.

Place the dish into the preheated oven and cook until browned about 20-30 minutes.

Spoon out the shepherd's pie and serve






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