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Video: How Tuesday #40

Shepard’s Pie

Yields1 Serving

 

 4 Large Russet Potatoes
 1 Stick of softened Unsalted Butter
 ½ cup Warm Heavy Cream
 2 lbs 80/20 Ground Beef
 1 tsp Fresh Thyme
 1 tsp Fresh Rosemary
 1 Small Onion Diced
 ½ Frozen Sweet Peas
 ½ Frozen Corn
 ½ Carrots Diced
 1 tbsp All Purpose Flour
 1 cup Shredded Sharp Cheddar Cheese
 1 cup Warm Chicken Stock
 1 tsp Worcestershire Sauce
 Salt
 Pepper

1

Peel potatoes and cut into 1 inch cubes.

2

Place into a large sauce pot with salted, cold water and slowly bring to a boil. Boil until done, 9-12 minutes.

3

Drain potatoes and place in a large mixing bowl.

4

With an electric mixer, beat together potatoes and butter until just incorporated. Do not over mix, your potatoes with turn gummy.

5

While mixing, drizzle in warm cream until a creamy whipped potatoes are formed. No more than 30-45 seconds. Set aside.

6

Heat a large skillet over medium high heat and saute ground beef until browned.

7

Add onion and carrots and cook until tender, around 4-5 minutes.

8

Add flour and cook for another 3-4 minutes, stirring often.

9

Add chicken stock and stir until sauce starts forming.

10

Add Peas, Corn, Worcestershire, Thyme and Rosemary and cook for 2 minutes.

11

Salt and pepper to taste.

12

Pour ground beef mixture into a greased 13x9 baking dish (Pyrex, etc) and top with mashed potatoes. I like to pipe them through an icing bag with a cool tip for a nicer presentation.

13

Sprinkle cheese on top and bake at 350 for 30 minutes, or until potatoes are golden brown.

14

Enjoy!

Ingredients

 4 Large Russet Potatoes
 1 Stick of softened Unsalted Butter
 ½ cup Warm Heavy Cream
 2 lbs 80/20 Ground Beef
 1 tsp Fresh Thyme
 1 tsp Fresh Rosemary
 1 Small Onion Diced
 ½ Frozen Sweet Peas
 ½ Frozen Corn
 ½ Carrots Diced
 1 tbsp All Purpose Flour
 1 cup Shredded Sharp Cheddar Cheese
 1 cup Warm Chicken Stock
 1 tsp Worcestershire Sauce
 Salt
 Pepper

Directions

1

Peel potatoes and cut into 1 inch cubes.

2

Place into a large sauce pot with salted, cold water and slowly bring to a boil. Boil until done, 9-12 minutes.

3

Drain potatoes and place in a large mixing bowl.

4

With an electric mixer, beat together potatoes and butter until just incorporated. Do not over mix, your potatoes with turn gummy.

5

While mixing, drizzle in warm cream until a creamy whipped potatoes are formed. No more than 30-45 seconds. Set aside.

6

Heat a large skillet over medium high heat and saute ground beef until browned.

7

Add onion and carrots and cook until tender, around 4-5 minutes.

8

Add flour and cook for another 3-4 minutes, stirring often.

9

Add chicken stock and stir until sauce starts forming.

10

Add Peas, Corn, Worcestershire, Thyme and Rosemary and cook for 2 minutes.

11

Salt and pepper to taste.

12

Pour ground beef mixture into a greased 13x9 baking dish (Pyrex, etc) and top with mashed potatoes. I like to pipe them through an icing bag with a cool tip for a nicer presentation.

13

Sprinkle cheese on top and bake at 350 for 30 minutes, or until potatoes are golden brown.

14

Enjoy!

Shepard
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