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Saturday, December 17, 2016

Shepherd's Pie ala ~DKBB~

Shepherd’s Pie ala ~DKBB~
(original recipe in Dec. 2016 Cooking Light)

1½ cups beef stock
2 Tbsp. flour (I prefer Wondra)
1 tsp. black pepper
½ tsp. white pepper
12 to 16 oz. ground beef (at least 90% lean)
1 onion, chopped
1½ tsp. ground thyme
1½ tsp. minced garlic
2 4oz. cans of mushroom pieces, drained
¼ cup cooking sherry
2 Tbsp. Worcestershire sauce
½ tsp. kosher salt
2 cups frozen green peas, thawed
2 cups mashed potatoes                                                             
  • Preheat oven to 450° F.
  • Combine beef stock, flour, and peppers in a bowl and set aside.
  • Cook ground beef and onion in cast iron skillet over medium high heat until browned, stirring to crumble; stir in thyme, garlic, and mushrooms and cook 3 minutes.
  • Reduce heat to medium; stir in sherry, Worcestershire sauce, and salt; cook 3 minutes.
  • Add stock mixture and bring all to a boil; cook 4 minutes or until thickened; stir in peas.
  • Spread mashed potatoes over the beef mixture; bake at 450° F for 15 minutes, then turn on broiler (do not remove pan from oven) and broil for 4 minutes or until lightly browned.
  • Allow to cool just a bit before serving.

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