Foodie Friday: Shepherd’s Pie!
Since we’ve been having this gross freezing weather, everyone has been craving some serious comfort food. Sp, the boyfriend had the idea to make this…
What you need:
- About a pound of ground beef (you can also use lamb)
- Peas, frozen
- Worcestershire sauce
- Stock (any kind you like or have on hand)
- Wine, optional
- Salt and pepper to taste
So the first thing you do is let your potatoes cook. Boil them for about 15-20 minutes in salted water, and while that’s happening you can make the filling.
The filling starts with sauteing your vegetables. I put in my carrots first, since they take the longest. Once they’re slightly softened, add the garlic and onions. After all the vegetables are softened, I season them, cook for a another minute or two then remove from the pan.
In the same pan, add your meat and cook it through. Halfway through cooking, I season with salt and pepper. Also, make sure to remove most of the excess fat and liquid from the meat. Once the meat is cooked through, add your flour (only about a tablespoon) and worcestershire sauce. Stir, stir, stir, and add your vegetables and frozen peas. Finally add your red wine cook for about a minute. The filling shouldn’t be dry, so add stock if need be. I added about half a cup of chicken stock. Cook it for another minute or two and it’s ready to go.
By now, your potatoes should be cooked. Drain them and prepare mashed potatoes like you usually do. I add butter, milk and salt to mine. I like them pretty smooth, just a few little chunks.
Now you can assemble! I used a pie pan, but you can use whatever you like. Add your filling, pile on the potatoes, sprinkle with cheese, then broil until cheese is melted and slightly bubbly.
There you have it!