A1 Ground Beef and Mashed Potato Recipes

This post may contain chapter links. Read my full disclosure policy.

The epitome of uncomplicated, homey condolement food, shepherd's pie is a casserole consisting of flossy mashed potatoes atop a rich and bubbly stew.

The epitome of rustic condolement food, and i of my married man's favorite things that I cook during the winter, shepherd's pie is a casserole consisting of creamy mashed potatoes atop a rich and bubbly stew. The dish originated in sheep country in the UK and Republic of ireland and is traditionally fabricated with lamb. However, in united states, shepherd's pie is oftentimes made with beefiness (though this version is technically referred to equally cottage pie).

Shepherd's pie was originally conceived as a way to use upward leftover pot roast or stew, but almost modern recipes are made with ground meat, which cooks much faster and doesn't crave leftovers. For this version, you brainstorm by whipping up a batch of buttery, sour cream-enriched mashed potatoes, and then you make a flavorful ground beef stew with bacon, vegetables, and vino. You tin either spread the mashed potatoes over the stew right in the skillet (less dishes to clean) or assemble the layers in a separate casserole dish for baking.

What you'll need To Make Shepherd'southward Pie

STEP-BY-Step INSTRUCTIONS

Earlier starting with the mashed potatoes, it's important to tenderize the beef. Identify the beef, blistering soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl.

Brew with your hand to combine, and set aside for 20 minutes. As information technology rests, the baking soda raises the pH of the meat, helping to lock in wet and making the beefiness tender.

While the meat tenderizes, place the potatoes in medium saucepan and add enough common cold water only to cover them. Bring to a eddy over loftier heat, and so reduce the oestrus to medium-depression and simmer, uncovered, for eight to 10 minutes. The potatoes should exist soft and fork-tender.

Drain the potatoes and return to the saucepan.

Place the pan over medium oestrus and stir the potatoes with a wooden spoon or murphy masher until they are dry out and fluffy, about 3 minutes.

Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt.

Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set bated.

Heat a big oven-proof skillet over medium heat and add together the bacon.

Melt, stirring ofttimes, until well-baked, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fatty in the pan.

Add together the onions and carrots to the bacon fat.

Melt, stirring frequently, until softened and starting to dark-brown, 6 to 8 minutes.

Add the garlic and cook ane minute more than.

Add the wine and increase the heat to loftier; bring to a boil, scraping any brown bits off the bottom of the pan, until the liquid reduces past about half.

Add the flour and stir until dissolved.

Add the reserved ground beef mixture, lycopersicon esculentum paste, and Worcestershire sauce.

Continue cooking over high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about five minutes.

Add the craven broth and bring to a simmer. Reduce the heat to low, and melt, scraping any brown bits from the bottom of the pan, until thickened, nearly 2 minutes.

Add together the thyme, pepper, peas, and reserved bacon.

Melt to warm the peas, and so taste and suit seasoning, if necessary.

Dollop the mashed potatoes evenly over the filling.

Use a safety spatula to spread evenly all the fashion to the edges of the skillet.

Drag a fork across the top to make ridges.

Place the skillet on a baking canvass or large canvass of foil to take hold of whatever drips. Broil until hot and bubbly, about 30 minutes. (For more than colour, plow on the broiler and broil for the concluding five minutes, or until the pinnacle is aureate.)

Sprinkle with chives and serve.

Yous may as well like

• Reddish Wine Braised Curt Ribs
• Chicken Pot Pie
• Stuffed Peppers
• Beef Stew with Carrots & Potatoes
• Guinness Lamb Stew with Vegetables

• Recipe
• Comments (333)
• Add Annotate

Shepherd's Pie

The epitome of simple, homey comfort food, shepherd'south pie is a casserole consisting of creamy mashed potatoes atop a rich and bubbly stew.

Ingredients

• 1½ pounds 90% lean ground beef
• ½ teaspoon baking soda
• 2 teaspoons table salt, divided
• 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
• ¼ cup sour foam
• five tablespoons unsalted butter, cut into 1-in chunks
• ¼ loving cup half & half
• 4 oz salary, diced (about 3 slices thick-cut salary)
• 2 medium yellowish onions, diced
• 2 carrots, diced

• 3 cloves garlic, minced
• ane loving cup red vino
• ii tablespoons all-purpose flour
• iii tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1½ cups craven goop
• one tablespoon chopped fresh thyme
• ½ teaspoon freshly ground black pepper
• ½ loving cup frozen peas
• ii tablespoons finely chopped chives

Instructions

1. Preheat the oven to 375°F and set an oven rack in the heart position.
2. Place the beefiness, blistering soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium basin. Mash with your hand to combine. Set bated for 20 minutes.
3. While the meat tenderizes, identify the potatoes in medium saucepan and add but enough cold h2o to cover them. Bring to a boil over loftier heat, so reduce the estrus to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry out and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of table salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adapt seasoning, if necessary. Set the mashed potatoes aside.
4. Heat a 12-in oven-proof skillet over medium heat. Add together the bacon and cook, stirring frequently, until crisp, six to 8 minutes. Using a slotted spoon, transfer the salary to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fatty and cook, stirring frequently, until softened and starting to dark-brown, 6 to 8 minutes. Add the garlic and cook one minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add together the flour and stir until dissolved. Add the reserved footing beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, near 5 minutes. Add the chicken goop; bring to a simmer, reduce the heat to low, and cook, scraping any brown $.25 from the lesser of the pan, until thickened, virtually 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and suit seasoning, if necessary.
5. Dollop the mashed potatoes evenly over the filling. Utilize a rubber or offset spatula to spread the potatoes evenly over the stew and all the mode to the edges of the skillet. Drag a fork across the height to brand ridges. Identify the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, virtually 30 minutes. (For more color, plough on the broiler and broil for the last five minutes, or until the top is golden.) Sprinkle with chives and serve.
6. Annotation: If you don't have an oven-safety skillet, yous can transfer the meat mixture to a ii.five-qt casserole dish and then spread the mashed potatoes overtop.
7. Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of fourth dimension and refrigerated. Before assembling the pie, reheat the stew, calculation a little goop if necessary if information technology seems dry. The mashed potatoes should be made right before assembling and baking the pie.

Nutrition Information

Powered by

• Per serving (6 servings)
• Calories: 650
• Fat: 33 g
• Saturated fat: 15 g
• Carbohydrates: fifty yard
• Saccharide: 7 chiliad
• Fiber: five grand
• Protein: 33 g
• Sodium: 1243 mg
• Cholesterol: 122 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved past a nutritionist or the Food and Drug Assistants. Nutritional information is offered as a courtesy and should not exist construed as a guarantee. The data is calculated through an online nutritional reckoner, Edamam.com. Although I practise my best to provide accurate nutritional information, these figures should exist considered estimates only. Varying factors such as production types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed alter the effective nutritional information in any given recipe. Furthermore, dissimilar online calculators provide unlike results depending on their ain nutrition fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, yous should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more than recipes:

• Beef, Lamb, Veal & Pork
• Dinner
• Holidays
• American
• British
• Irish
• Irish-American
• Bacon
• Carrots
• Condolement Nutrient
• Fall
• Ground Meat
• Peas
• Potatoes
• Red Vino
• St. Patricks 24-hour interval
• Wintertime

Comments

mariantatem1950.blogspot.com

Source: https://www.onceuponachef.com/recipes/shepherds-pie.html

Share this post