Friday, November 4, 2011

Shephard's Pie

Bottom Layer:

1/2 medium onion
2 cloves garlic
3/4-1lb ground beef, turkey, or chicken
1 TBSP butter
1 TBSP flour
1 cup beef stock OR 1 beef bouillon cube or 1 tsp powdered bouillon with 1 cup water
dash Worcestershire
dash Dijon mustard

Middle Layer:
1 bag frozen vegetables (mixed, corn, peas)
1 cup shredded cheese
1/2 tsp dried dill

1/2 tsp dried dill
1 lb potatoes, peeled and diced
1/2 cup buttermilk
1/2 cup and 1/4 cup shredded cheese

salt and pepper

Cover potatoes with 1" water and bring to a boil. Cook about 15-20 minutes until fork tender.

While potatoes are cooking, heat oven to 350 degrees. Grease a glass casserole or baking dish.

In a skillet sprayed with cooking spray, brown onions and garlic. Add meat and cook until browned, breaking into crumbles. Add meat to the casserole dish and add butter to skillet. Once butter is melted, sprinkle flour and whisk to form a paste. Add beef stock, mustard and Worcestershire sauce and whisk constantly until it comes to a boil and thickens. Pour gravy over meat and onions.

Lay vegetables over meat and gravy.

Once potatoes are done, drain water and mash with buttermilk, 1/2 cup cheese, and salt and pepper to taste. Spread potatoes over the vegetables and top with remaining 1/4 cup of cheese.

Bake about 30 minutes until the top is crusted and brown.

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