Sunday, July 19, 2009

Shepard's Pie

Made this last night, after forgetting that I LOVE Shepard's Pie. It's a nice dish that substituting is great to make many variations. Kids love it, and so do I!

Shepard's Pie
*2 lbs ground beef
*6-7 potatos (more if you are using red potatos)
*Vegetables (shredding carrots and/or chopped celery, and/or corn, and/or peas)
*1/2 cup onion chip dip (tub sour cream + onion soup mix)
*2 c heavy cream or whole milk
*1 onion, finely chopped
*1/2 large green pepper, finely chopped
*1 large egg yolk
*2tbs. flour
*2 beef bouillon cubes
*1 cup water
*4 tbs. Worcestershire sauce
*2 tbs. butter

1. Peel the potatos and cook in a large pot with water until soft.
2. Get out a large skillet and brown the beef. Toss in the onions and the green peppers while this is browning. The flavors will soak in better.
3. Add your other veggies to the skillet and continue heating.
4. In a seperate small pan, heat the butter and flour. Add the egg yolk bouillon cubes, water, and worcestershire sauce. Heat until you get a gravy mixture.
5. Add the gravy to the beef skillet and heat another 5 minutes.
6. Turn your broiler on high
7. Drain your potatoes. Add the milk and chip dip. Mash it up really good.
8. Pour your beef into a large casserole dish.
9. Spread the mashed potatoes over the beef.
10. Sprinkle paprika and parsely over the top of the potatoes and place under the broiler until the edges of the potatoes just start to brown.

Coming soon: Faux oriental plant, window trellis, and finally......bathroom redo!

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