Favorites on the First: COMFORT FOODS

Happy 2013!

Welcome to another edition

of

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

comparable recipe. 

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.

Hmmmmm.

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.

Smells goooood.

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!

 Shepard's Pie 

Slightly Tweaked

Meat Filling

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

Potato Topping

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

 DIRECTIONS

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 

football-chair-implanted-husband

has just had

 3 helpings 

since I started

writing this post, so that says a lot

about the recipe!) :)

Enjoy the day!

Link up your comfort food

posting below.

Thanks for joining the party

today at Favorites on the First.

Invite your friends to join.

The more the merrier!