Welcome to another edition
Favorites on the First
Well, I thought I would have
my post up by noon,
didn't quite make it.
Had some set-backs.
Camera battery was dead.
Couldn't find my old recipe.
Burnt the first batch of sauteed onions
and celery, etc.etc.etc.
So I am late.
I went online
and to find a
Ended up finding one called
"Best Ever Shepard's Pie"
and thought I would give it a shot
to see if it could hold up to it's name.
As soon as I started
compiling the ingredients,
I started tweaking it a bit.
So here's the recipe.
It's in the oven baking now.
Again, this is my version - feel free to tweak it
for your family and your tastes.
That's what is great about a recipe
like this one -- use what you have
or in my case, what my family will EAT!
1 bag/box of frozen corn
2 Tbsp. butter
1 large onion, chopped
1 stalk of celery, chopped
2 lbs. fresh ground beef
1 clove of minced garlic
4-5 Tbsp. flour
2 cups beef broth
1 lg. can diced tomatoes, drained
1 tsp. thyme
1/2 tsp. rosemary
1-1/2 tsp. Worchestershire sauce
Freshly ground salt and pepper to taste
1 5# bag of potatoes, peeled and cubed
1/2 - 3/4 c. half and half
1 stick salted butter
1 -1/2 c. shredded cheddar cheese
Salt and pepper to taste
1. Prepare the corn as per instructions, drain, and set aside.
2. Clean and chop the potatoes and put them in a large pot of cold water,
allowing 2 inches of water to cover them. Add 1-2 tsp. of salt and bring to boil over high heat, uncovered. Cook 12-15 minutes.
3. In a large skillet, melt butter over medium heat and add chopped celery and onions. Stir often for about 5 - 6 minutes. (I burnt my first batch while peeling my potatoes!!! Had to start over! Darn my multi-tasking.)
4. Add ground beef to skillet and brown with the celery and onions.
Once meat is cooked, drain all excess oils.
5. Put pan back on the burner and set heat to medium/low. Stir in garlic and flour. Then add beef broth and drained tomatoes. Sprinkle on herbs,
corn and Worcestershire sauce. Stir well.
6. Simmer mixture for several minutes to allow thickening. Add salt and pepper to taste. Transfer mixture to a 9 x 13" casserole dish. Heat oven to 400 degrees.
7. Check your potatoes. If they are done, drain and add stick of butter, sliced in pieces. Allow those to melt and then start mashing. (I hand mashed mine, but could have used my mixing bowl -- your preference.
Add half and half, then salt and pepper. Mix. Then lightly fold in shredded cheddar. (The original recipe had it added as a final layer, but
we don't love a big slab of melted cheese on things... so I mixed it in
and sprinkled just a half a handful on top before I put it in the oven.)
8. Spoon potato mixture over the meat filling and cover edge to edge.
Take a big serving fork and make some stripes across the top. Now you can pop it in the oven, center rack, and bake it for 25-30 minutes or until golden on top and bubbly around the edges. NOTE: I put a rimmed baking sheet on the rack under the dish to catch any drippings.... thank goodness I did. My pan runneth over.... big time.
Cool several minutes before serving. Makes 8-10 servings.
Some recipes add peas and carrots, greens beans, mushrooms, etc. Add whatever vegetables
you have or that your family prefers.
It's all good!
Just tasted the finished dish.
It is really, really good! The tomatoes
are something I don't usually add,
but they are a great addition.
This recipe is a keeper. Let me know
if you end up making it sometime.
(My New Year's Day
has just had
since I started
writing this post, so that says a lot
about the recipe!) :)
Enjoy the day!
Link up your comfort food
Thanks for joining the party
today at Favorites on the First.
Invite your friends to join.
The more the merrier!