Monday, December 15, 2008

Shepherd's Pie

I could eat this every night of the week. I use my Williams-Sonoma chopper to dice up the potaotes and onion really quick.

1 3/4 pounds baking potatoes, peeled and cut into 1 inch pieces.
2/3 cup fat free milk
1 T. unsalted butter (I use regular butter)
1 t. salt
1/4 t. pepper
1 lb. ground lean beef (5% fat or less)
1 onion chopped
4 garlic cloves minced (I use minced garlic from a jar)
1 t. dried oregano
1/2 cup dry red wine
2 T. tomato paste
1 10 oz. package of frozen peas and carrots
1 cup reduced sodium beef broth

Preheat oven to 350.
Spray a 2 qt. baking dih with nonstick spray and set aside.

Put potatoes in a large pot with enough cold water to cover. Bring to a boil.
Cook until the potatoes are fork tender, 10 to 12 minutes or so. Drain the potatoes. Return to the pot. Add milk, butter, 1/2 t. salt and 1/8 t. of pepper. Mash and set aside.

To make the filling, heat a large nonstick skillet over med. high heat. Add the beef, breaking it apart with a spoon and cook until browned (approx. 5 minutes). Transfer cooked meat to a bowl. Return the skillet to the heat. Add the onion, garlic, and oregano. Cook, stirring until the onion is lightly browned. Add the wine and tomato paste; cook, stirring occasionally until the mixture is slightly thickened. Add the frozen peas and carrots; cook, stirring occasionally, until the veggies thaw. Stir in the broth and cook until the mixture is slightly thickened. Stir in the beef and the remaining 1/2 t. of salt and 1/8 t. of pepper.

Transfer the filling to the baking dish. Spread the potato topping over the filling and bake until the filling is bubbly around the edges (appox. 20 minutes). Remove the pie from the oven. Increase the oven temp. to broil and broil the pie 5 inches from the heat, until the topping is lightly browned (1 to 2 minutes...don't turn your back on it). Let stand 5 minutes before serving.

Cute Little Irish-American

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