Shepherd’s Pie Monday, April 23, 2007

Ingredients

2 lb lean ground beef (or lamb)
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 1/2 cups corn (fresh or frozen)
2 minced garlic cloves
salt to taste
pepper to taste
1/2 tsp nutmeg
8 oz beef broth
2 TBSP melted butter mixed with 2 TBSP flour (called a roux)
2 lbs potatoes, cooked and mashed
butter

Directions

Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth and bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into a large shallow baking pan and cool. The filling should be about 1 ½ inches deep. Cover the meat mixture in the pan with corn and then top with the hot mashed potatoes. Smooth potatoes evenly, brush surface with butter. Bake at 325 deg for 35 to 40 minutes.
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