Monday, March 16, 2009

Shepherds Pie!

2 pounds potatoes, such as russet, peeled and cubed
4 cloves of garlic
Salt and freshly ground black pepper

1 pound lean ground beef
10 baby carrots, peeled and chopped
1/2 onion, chopped
1 cup chopped up mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas
1/2 cup frozen corn

Boil potatoes and garlic cloves in salted water until tender, about 12 minutes. Drain potatoes and garlic and pour them into a bowl. Add butter, milk & pepper, mash all together and set aside.

Brown and crumble meat for 3 or 4 minutes and then drain the fat. Add chopped carrot, mushrooms and onion to the meat. Cook veggies with meat about 5-10 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn.

Fill a square casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Bake in oven at 350 degrees for about 20 minutes and serve! AWESOME!

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