Post by Loupy on May 24, 2017 19:41:14 GMT -7
Shepherd’s Pie
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
For strict traditionalists, shepherd’s pie is only shepherd’s pie if the filling is made with lamb. It makes sense when you think about it, but we’ll let it slide in the case of this fantastic beef version from Framed Cooks. You’ll be hard-pressed to find a recipe that’s simpler or tastier, no matter what you call it.
Ingredients:
Topping
2½ pounds russet potatoes, peeled and quartered
Salt and pepper
1 cup milk
6 tablespoons butter
Filling
2 pounds ground beef
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 to 2 tablespoons Worcestershire sauce
Salt and pepper
10 ounces frozen peas, thawed
Directions:
Preheat oven to 425 degrees Fahrenheit.
Add potatoes to a medium saucepan and cover with water by 1 inch.
Season well, bring to a boil, reduce heat, and simmer until tender, about 15 to 20 minutes.
Drain and set aside.
Add milk and butter to same pan and bring to a simmer.
Add potatoes and mash until smooth.
Season with salt and pepper.
Meanwhile, heat a large skillet over high heat.
Working in two batches, brown beef until no pink remains, about 5 minutes per batch.
Remove from pan to a colander or paper towel-lined plate to drain.
Drain off fat from pan, then add ¼ cup water.
Simmer, scraping up browned bits from the bottom using a wooden spoon.
Reduce heat to medium, add onions and carrots, and cook, stirring occasionally, until soft, about 5 minutes.
Add tomato paste and stir until fragrant, about 1 minute.
Add flour and continue to cook, stirring, for 2 minutes.
Stir in Worcestershire, 2 cups water, and reserved beef.
Season with 2 teaspoons salt and ¼ teaspoon pepper.
Simmer beef mixture for about 10 minutes, or until thickened.
In last minute of cooking, stir in peas.
Divide mixture evenly among eight ramekins or two 9-inch pie pans.
Top each portion with potatoes.
Use the tines of a fork to create small peaks.
Transfer dishes to a sheet tray and bake for 25 to 30 minutes, or until browned.
Serve.
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
For strict traditionalists, shepherd’s pie is only shepherd’s pie if the filling is made with lamb. It makes sense when you think about it, but we’ll let it slide in the case of this fantastic beef version from Framed Cooks. You’ll be hard-pressed to find a recipe that’s simpler or tastier, no matter what you call it.
Ingredients:
Topping
2½ pounds russet potatoes, peeled and quartered
Salt and pepper
1 cup milk
6 tablespoons butter
Filling
2 pounds ground beef
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 to 2 tablespoons Worcestershire sauce
Salt and pepper
10 ounces frozen peas, thawed
Directions:
Preheat oven to 425 degrees Fahrenheit.
Add potatoes to a medium saucepan and cover with water by 1 inch.
Season well, bring to a boil, reduce heat, and simmer until tender, about 15 to 20 minutes.
Drain and set aside.
Add milk and butter to same pan and bring to a simmer.
Add potatoes and mash until smooth.
Season with salt and pepper.
Meanwhile, heat a large skillet over high heat.
Working in two batches, brown beef until no pink remains, about 5 minutes per batch.
Remove from pan to a colander or paper towel-lined plate to drain.
Drain off fat from pan, then add ¼ cup water.
Simmer, scraping up browned bits from the bottom using a wooden spoon.
Reduce heat to medium, add onions and carrots, and cook, stirring occasionally, until soft, about 5 minutes.
Add tomato paste and stir until fragrant, about 1 minute.
Add flour and continue to cook, stirring, for 2 minutes.
Stir in Worcestershire, 2 cups water, and reserved beef.
Season with 2 teaspoons salt and ¼ teaspoon pepper.
Simmer beef mixture for about 10 minutes, or until thickened.
In last minute of cooking, stir in peas.
Divide mixture evenly among eight ramekins or two 9-inch pie pans.
Top each portion with potatoes.
Use the tines of a fork to create small peaks.
Transfer dishes to a sheet tray and bake for 25 to 30 minutes, or until browned.
Serve.