Sunday, October 23, 2011

Shepherd's Pie

3 carrots, cut in 1 or 2 inch pieces
1 onion, half diced and half cut in rough wedges
2 Tbs olive oil
Salt, pepper and dried Italian herbs to taste
1 lb ground beef
1 garlic clove, minced
1-1/4 c beef broth
1 tsp cornstarch
1 Tbs Worcestershire sauce
1/4 tsp cayenne pepper
1 c frozen peas
2 cups mashed potatoes (ready made, left over or instant)

Heat oven to 425 deg F. Place carrots and onion wedges in baking dish;; toss with olive oil, salt, pepper and herbs. Roast for 20-25 minutes or until fork-tender.

Meanwhile, brown the ground beef, diced onion and garlic in a large skillet. Drain excess fat. Combine beef broth, cornstarch, Worcestershire sauce and spices in a separate bowl. Pour liquid over meat and simmer over medium heat until rich and bubbly. If desired, chop roasted vegetables into smaller pieces. Add peas and roasted vegetables to meat mixture; pour into a casserole dish. Top with prepared mashed potatoes. Bake at 350 deg. F. for 30 minutes or until potatoes are golden brown. Serves 6.

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