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Shepherd's Pie Recipe

   
 

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     Shepherd's Pie

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 ½ lbs of potatoes, peeled, quartered, and rinsed
Milk or cream (you feel this with your heart)
Salt
3 tablespoons of butter, divided, 2 tbsp kept chilled
Freshly ground pepper
2 tablespoons olive oil
1 carrot peeled and chopped
1 celery stalk, chopped
1 pound of left over lamb or beef, ground or chunks
 
1 tablespoon potato starch
¾ cup beef stock
1 tablespoon fresh or 1 tsp dried thyme
1 tablespoon fresh chopped or 1 tsp dried rosemary
Pinch of ground nutmeg

Instructions
1. Make mashed potatoes. 2. Preheat the oven to 400°F. Heat the vegetable oil in a skillet over a medium-low flame. When hot, add the onion, carrot, and celery. Cook, stirring occasionally until softened, about 15 minutes. 3. Increase the heat to medium and add the meat. Brown leftover meat for about 5 minutes, stirring for even coloration. Spoon off any fat. Sprinkle with the potato starch and cook, stirring, for 2-3 minutes. Add the stock, herbs, nutmeg, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Allow the meat to cool slightly. (sometimes I’ll pop in some frozen peas, a touch of beer, and/or garlic at this stage).
4.Spread the meat in a 9-inch pie plate or baking dish. Spread the mashed potatoes over the top, making irregular peaks with the tines of a fork. Chop the remaining 2 tablespoons cold butter into small pieces and scatter over the top. Bake in the preheated oven until browned and heated all the way through, 30-35 minutes. Allow to cool slightly before serving in the baking dish.


Originally Submitted
3/9/2020





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