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Shepherd's Pie Recipe

   
 

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     Shepherd's Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Preptime   40 mins
Wine/Beverage
Recommendations
  Good with both dry white/red wine

Ingredients
2 pounds beef chuck or sirloin, chopped fine (or 2lbs pre-ground sirloin, or ground/chopped lamb)
1 large onion, chopped
3 pounds potatoes, peeled, cubed
6 strips bacon, chopped
2 packages frozen peas (or 1 pound fresh peas, blanched, cooled
3 cups English chedder cheese, shredded (or any sharp chedder)
1-1/2 cup milk
/2 stick, plus 1 tblsp. butter
3 tblsp. olive oil
 
4 cloves garlic. minced
1 tblsp. chili powder
/8 tsp. fresh nutmeg, grated
salt & pepper

Instructions
This recipe is great, if you have leftover mashed potatoes. Its described in three easy steps: Pre-heat oven to 400 degrees. With 1 tblsp. butter, grease a 9x13 casserole, or large round casserole.
In a large pot, add peeled and cubed potatoes, cover with cold water (about one inch over potatoes) bring to boil, for about 15 minutes (or until fork-tender) remove from heat, strain, add back to pot. Meanwhile, in a small sauce pan, heat milk, 1/2 stick butter, and nutmeg until steaming, add to boiled potatoes. Smash well with a potatoes smaher, or whip with electric mixer, proccess until smooth, season with salt and pepper - to taste. Set aside.
Over medium-high heat, heat a large skillet, add olive oil. When the olive oil begins to ripple, add meat, and onions, brown, about 10 minutes. Add chili powder, minced garlic. Continue to saute for 3 minutes. Remove from heat, transfer to a bowl.
Wipe out the large skillet, return to heat. Add bacon. Render the fat from the bacon, until the bacon is just crisp. Remove bacon from skillet, set aside. Add peas to rendered bacon grease (if there is more than 3 tblsp., remove excess). Sautee until just done (about 4-6 minutes). Remove from heat, set aside. Spread the meat mixture in one even layer on the bottom of buttered casserol, repeat the proccess with the peas, then mashed potatoes, top with the shredded chedder cheese. Bake at 400 degrees until cheese is lightly golden, and bubble. Let set for 10 minutes, so it will be easier to serve. Serve.


Originally Submitted
10/13/2007





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