Sunday, November 16, 2008

Shepherd's Pie

4 servings ~ $2.40 per serving

1 pound ground beef
3 cloves garlic, minced
1 t each: thyme, oregano, basil, cumin, salt, pepper
2 cups diced veggies (I usually do peas, carrots, and mushrooms)
2 c mashed potatoes (boiled potatoes, mashed with butter, garlic, salt, and a bit of milk)

Brown beef with garlic and spices. Reserve fat for making gravy.

2 T flour
2 T butter
1 c beef, chicken, or lamb stock
fat from browning beef

Whisk together flour and butter. Slowly add stock and fat. Cook until thick.

(For a gluten free version, use 1 cup of mushrooms instead of the flour and blend well after cooking.)

In Corningware oval pan, I layered beef, gravy, vegetables and then potatoes. Sprinkle paprika on top and cook for 30 minutes at 350, until potatoes are golden. If you're gifting this meal, assemble, and give with baking instructions.

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