Thursday, March 15, 2012
Easy Shephard's Pie
It's always been a tradition around my house on Saint Patty's Day to have corn beef hash and eggs for breakfast, guzzle Guinness for lunch, and eat shepherd's pie for dinner. Clearly after having the baby, my Guinness guzzling days are few and far between, but my chowing-down-on-time-honored-universal-holiday-meals days are still in full swing. Lucky for me.
So this is my shepherd's pie recipe. It's incredibly easy on purpose so you (I) can(could) still make it even if you(I) are (was) irresponsibly intoxicated.
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables (I used a bag of frozen)- chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones) (or if you're really tanked, buy a box of instant)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). (or make your box of instant potatoes)
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
*recipe courtesy of allrecipes.com