Tuesday, December 21, 2010

Shepherd's (or Cottage) Pie

It's not very often that we are missing something from the list of ingredients for Shepherd's Pie Cottage Pie (Shepherd's Pie is made with lamb, Cottage Pie is made with beef but I've always called it Shepherd's Pie no matter the meat).

For some reason, Shepherd's Pie rarely makes it on the menu but I'm aiming to change that. Winter is the season for hearty comfort foods such as this!

What's your favorite comfort food?

Shepherd's Pie
Simply Recipes
Serves 4

1 1/2 pounds ground beef

1 onion, chopped

1 - 2 cups vegetables (carrots, corn, peas, etc)

1 1/2 - 2 pounds potatoes (about 3 large)

1/2 cup butter, divided

1/2 cup beef broth

1 teaspoon Worcestershire sauce

salt and pepper

Peel and quarter the potatoes; boil in salted water until fork-tender.
While potatoes are cooking, melt 4 tablespoons of the butter in a large frying pan. Saute the onions over medium heat until soft and nearly translucent. Add vegetables according to how long they'll take to cook - carrots in first, corn and peas nearer to the end of cooking time. Add the beef and saute until browned. Season with salt and pepper. Add Worcestershire sauce and 1/4 cup of beef broth; cook uncovered over low heat for 10 minutes, adding remaining beef broth gradually, as needed.

Mash potatoes in a bowl with remaining 4 tablespoons butter and season to taste. Distribute beef mixture in a baking dish and top with mashed potatoes.
Bake at 400F until browned, about 30 minutes. Broil in last few minutes of baking, if necessary, to complete browning of potatoes.

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