Shepherd's Pie

Shepherd's pie with crusty breadTOOLS

• Frying pan or skillet
• Casserole dish (* You could also make individual pies with medium ramekins)

INGREDIENTS

• 1/2 lb. ground beef or pork
• 1 onion, chopped
• 2 carrots, diced
• 1 package frozen corn, or two ears fresh corn
• 2 cloves garlic, minced
• 2 TB tomato paste
• 2 TB flour
• 1 cup chicken stock (See my recipe)
• 1 TB Worcestershire sauce
• 1 TB fresh thyme
• Mashed potatoes (I'll post my recipe soon!) 

 DIRECTIONS

1. Heat some olive oil in the skillet and saute the onions and carrots until they soften.
2. Add the garlic, thyme and ground beef or pork. Salt and pepper to taste.
3. When the meat is fully cooked, add the tomato paste, stock and Worcestershire sauce. Simmer until thickened. 
4. Add the corn and remove from heat. (Adding corn now prevents it from getting too mushy.)
5. Pour into casserole dish and cover with mashed potatoes, making sure to seal the edges so mixture doesn't bubble all over the topping. The mashed potatoes will form into a crush for the "pie."
6. Bake in a 385 degree oven for 30 minutes. 

Comments

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