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Shepherd’s Pie DONAL & LILLIAN DENNEHY

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The perfect comfort food!

ingredients
SHEPHERD’S PIE
2 tablespoons olive oil
1 medium onion (peeled and medium diced)
1 pound ground beef (or ground lamb)
3 tablespoons Worcestershire sauce
1 pound carrots (peeled and medium diced)
1/2 cup green peas
1 teaspoon dried oregano
1/2 cup beef stock
Kosher salt & freshly ground black pepper (to taste)
MASHED POTATOES:
2 1/2 pounds russet potatoes (peeled and cut into 2-inch pieces)
2 ounces unsalted butter
2 tablespoons milk
1 teaspoon olive oil
Kosher salt & freshly ground black pepper (to taste)

directions
Preheat your oven to 375ºF.
In a large saute pan over medium-high heat add the olive oil and onions and cook until softened. Add the ground meat season with salt and pepper and cook until browned. Stir in the Worcestershire sauce, carrots, peas, oregano, salt and pepper. Cook until the carrots are slightly softened. Add the beef stock and bring to a simmer. Adjust seasoning if necessary and transfer to an 8×8-inch baking dish, set aside.
For the Mashed Potatoes: Add the potatoes to a large pot of water, bring to a boil and cook until they are soft, about 15 minutes (TK). Strain the potatoes and mash with the butter and milk. Season with salt and pepper to taste.
Spread the potatoes over the meat and vegetable mixture and place in the oven for approximately 40 minutes, or until the mashed potato topping turns a light brown and the meat mixture is bubbling. Let cool 5 minutes before serving.
Tip: Substitute any ground meat to your liking! Use a ricer for fluffier potatoes.

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