|
Post by luv2core on Feb 13, 2005 19:43:07 GMT -5
Shepherd's Pie
2 pounds potatoes, such as russet, peeled and cubed 2 tablespoons fat free sour cream 1/2 cup chicken broth Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 3/4 pounds lean ground beef 1 carrot, peeled and chopped 1 onion, chopped 1 tablespoon cornstarch 1 cup beef broth 2 teaspoons Worcestershire 1/2 cup frozen peas, a couple of handfuls 1 teaspoon sweet paprika 2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream and broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat whisk together cornstarch, broth, and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. 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. Top casserole dish with chopped parsley and serve.
|
|
|
Post by I'mthemom on Feb 14, 2005 0:58:14 GMT -5
If you didn't want to use cornstarch for thickening, you could use a couple of spoonfuls of instant mashed potato flakes--Kathy
|
|
|
Post by sandybear on Feb 21, 2005 16:56:58 GMT -5
My family's recipe is a little more simple and I thought others might be interested in it. I'm making it tonight for dinner.
1 pound extra lean ground beef 1 small onion, diced 4 medium potatoes, diced 1/2 cup skim milk 4 teaspoons olive oil (this is my only Core change--my Mom always used butter) salt and pepper 1 can of corn kernels (no sugar!), drained
In a saucepot, place potatoes and enough water to cover. Bring to boil, turn down to simmer, and cook for approximately 20 minutes until potatoes are tender. Meanwhile, in a nonstick skillet, add ground beef and onion and saute until beef is browned and onion is tender. Drain, if necessary. Sprinkle with salt and pepper. Drain potatoes and mash. Add milk and oil and stir until smooth. Place beef mixture in bottom of deep-dish pie plate (or other casserole dish). Sprinkle with corn. Top with mashed potatoes. Bake in preheated 350-degree oven for approximately 30 minutes or until the top of the potaoes get a little browned.
I've been eating this since I was a little girl and now I serve it to my family. It's delicious!
I have also made it up to the baking, covered with plastic wrap, and put it in the refrigerator. I actually made it the next evening for dinner (it took longer in the oven, maybe 15 minutes more)
|
|
|
Post by Wildflower on Feb 22, 2005 11:35:55 GMT -5
Both recipes sound really good...I've never tried to make a Shepherd's Pie...sounds good and pretty easy. I like easy. Sandy
|
|
|
Post by icunurse on Mar 2, 2006 18:24:16 GMT -5
I just wanted to says thanks for sharing the recipes. I tried Luv2core's recipe for dinner tonight. Very good. My husband ate it and didn't even know he was eating core.
Thanks, Karen
|
|