Monday, October 20, 2008

Shepherd's Pie

Paul loves shepherd's pie. The first time we made it together was when we were engaged. We followed Paul's family's standard recipe that consisted of green beans in tomato soup, topped with ground beef and mashed potatoes. Not bad. But when St. Patrick's Day came around the following year, I decided to make sheperd's pie but searched for a more authentic recipe in honor of the holiday. I'm not sure how truly authentic this recipe is, but it has now become our standard. We love it and hope you will too!

Sheperd's Pie


2 lbs ground beef
1 tablespoon oil
2 onions(finely chopped)
6 large carrots (sliced in rounds)
2 tomatoes(chopped)
1 cup beef stock or bouillon
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon chopped fresh parsley
salt and pepper(to taste)
5 large potatoes potatoes (boiled and mashed)
1 1/2 cups shredded cheddar cheese

1. Pre-heat oven to 375 degrees.
2. Brown the beef in oil. Remove from pan and set aside.
3. Drain most of the accumulated fat from the pan.
4. Sauté onions and carrots in reserved beef drippings until tender, and then add chopped tomatoes and cook for 2-3 minutes.
5. Add broth and stir in herbs and seasonings.
6. Add beef to the broth and vegetable mixture and continue cooking for 5 minutes.
7.Transfer all ingredients to a 9x13 inch ovenproof casserole.
8. Top with mashed potatoes and sprinkle cheese on top.
9. Bake uncovered in 375-degree oven for 30-40 minutes, or until cheese is melted. We like to turn on the broiler for the last few minutes to get a nice, bubbly cheese crust on top.

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