Growing up with a British mom, shepherd's pie was a common dinner - that's not to say I liked it. I really, really didn't. I inherited my father's dislike of ground meats, or so it seemed... until I reinvented the recipe using some of the tricks I'd learned over the last couple years. The first time I made this I was so surprised by the way it tasted - I loved it! My family asked for seconds that's how good it was. Feel free to tweak it to your preference - add some corn, or sub the veggies for others you prefer.
Mindy's Shepherd's Pie
2 onions, diced
2 lb ground beef
salt
pepper
garlic powder
onion powder
smoked paprika
curry
4 carrots, diced
300g peas
1/2 cup chicken, beef or vegetable broth
7-8 potatoes (I used Yukon gold)
2 egg yolks
2 onions, diced
2 lb ground beef
salt
pepper
garlic powder
onion powder
smoked paprika
curry
4 carrots, diced
300g peas
1/2 cup chicken, beef or vegetable broth
7-8 potatoes (I used Yukon gold)
2 egg yolks
Preheat the oven to 350 degrees Farenheit.
Peel and quarter the potatoes, cover with water, add salt. Bring to a boil and simmer over medium.
Saute the onions over medium heat until soft and translucent and starting to brown.
Pull the ground meat apart in small pieces, add to the onions. Turn the heat to medium-high.
Saute, stirring, until no longer pink.
Add the spices, stir.
Add the carrots and peas.
Pour the broth over the meat and vegetables.
Simmer for 15-30 minutes, covered.
Pour into a pan, I use a 9x13 disposable aluminum pan.
Pour the water out of the potatoes, mash with two egg yolks.
Smooth the potatoes over the meat mixture.
Bake for 30-45 min, uncovered for the last 10 to crisp up the top.
Bon apetit!
Peel and quarter the potatoes, cover with water, add salt. Bring to a boil and simmer over medium.
Saute the onions over medium heat until soft and translucent and starting to brown.
Pull the ground meat apart in small pieces, add to the onions. Turn the heat to medium-high.
Saute, stirring, until no longer pink.
Add the spices, stir.
Add the carrots and peas.
Pour the broth over the meat and vegetables.
Simmer for 15-30 minutes, covered.
Pour into a pan, I use a 9x13 disposable aluminum pan.
Pour the water out of the potatoes, mash with two egg yolks.
Smooth the potatoes over the meat mixture.
Bake for 30-45 min, uncovered for the last 10 to crisp up the top.
Bon apetit!