Tuesday, March 25, 2008

Shepard's pie

It is a thrown together, easy sort of dish. Not one I make often, but it is at least whole foods, and yummy on a cold winter night (or a spring night when it snows like the last two days).

Shepard's Pie

1 lb ground meat (turkey or hamburger work best)
1/2 an onion diced
6 cloves of garlic minced
1 cup water
2 Tbs flour
1 bullion cube (beef)

2 cups frozen corn
3 carrots diced

2 lbs potatoes
(baby red or russet work best, but I have even seen this dish done with yams and it works)
1/2 cup sour cream
2 Tbs butter
milk to thin
salt and pepper to taste

1 cup grated cheddar cheese

Peal and chop potatoes, and place in a pot for boiling until soft enough to mash. Mash potatoes and add sour cream, butter, and milk to get a good consistency. Salt and pepper them to taste. Set aside.

Brown meat, and toss in onion and garlic once the meat is browning. In a small measuring cup, mix water, flour and bullion. When onions start to clear add in the flour water mixture.

If you want this dish to cook really fast, warm up the corn and carrots in a sauce pan or microwave until corn is hot and carrots are tender. Then layer the meat on bottom, carrots and corn in the center and the potatoes on top. Top with the cheese and put in a 400* oven for 25 minutes. The cheese should be nice and bubbly and the meat mixture should have a nice creamy consistency (which will bubble as well).

Serve with crusty bread and a big Cesar salad.

1 comment

OneCraftyMama said...

Sounds like yummy comfort food. I just may have to add this one into my menu plan!

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