First I strip potatoes and hack them, make them bubble. (5 lb pack) At that point I begin searing a pound and a portion of ground hamburger with salt, pepper and minced garlic. I add hacked onions and destroyed carrots partially through carmelizing. At that point I channel my potatoes while the hamburger keeps on cooking shrouded to make the onions and carrots delicate.
Cover makes this cycle quicker.
Everybody does their pureed potatoes their as own would prefer yet I utilize salt, pepper, minced garlic, one stick of margarine and about some milk (at times more) to wanted richness and I utilize an electric cake blender to get them quite cushioned and velvety.
At that point I channel meat, put it uniformly in the lower part of 13×9 preparing dish, one jar of depleted French style green beans equally over the hamburger, one jar of hamburger sauce showered equitably over the meat and green beans, at that point I dump the pureed potatoes in and spread them equally.
At that point top with destroyed cheddar and parsley! Heat at 350 until the cheddar is dissolved and bubbly. (25-30 minutes) Typically I simply utilize a medium cheddar however this time I did medium cheddar blended in with white cheddar and it turned out stunning.
The Best Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or sheep) with vegetables in a rich sauce, finished off with messy pureed potatoes, and prepared.
- Along these lines, this is the manner by which you spell it: Shepherd’s Pie. Yet, from doing a fast google search, it became obvious that TONS of individuals believe it’s Shepards Pie.
IRISH SHEPHERD’S PIE
- Conventional Irish Shepherd’s Pie would really call for ground sheep. The contrast between Shepherd’s Pie and Cottage Pie is the meat. Cabin Pie utilizes ground hamburger, while Shepherd’s Pie utilizes ground sheep.
- I considered this formula Shepherd’s Pie. Yet, I composed the formula so you could utilize ground meat or ground sheep.
- I normally use ground hamburger since it is broadly accessible. Be that as it may, for a unique event, as St. Patricks day, I would utilize ground sheep.
To Make this Recipe You’Il Need the following ingredients:
WHAT YOU NEED :
- – 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
- – 8 Tablespoons (1 stick) butter
- – 1 medium onion, chopped (about 1 1/2 cups)
- – 1-2 cups vegetables—diced carrots, corn, peas
- – 1 1/2 lbs ground round beef
- – 1/2 cup beef broth
- – 1 teaspoon Worcestershire sauce
- – Salt, pepper, other seasonings of choice
- 1. Boil the potatoes: Pick medium-sized pot and place in the peeled and quartered potatoes then cover with at least an inch of cold water. Next, add a teaspoon of salt. Finally, bring to a boil, reduce to a simmer, and cook for 20 minutes, or until tender.
- 2. Sauté vegetables: On medium heat, melt 4 tablespoons of the butter, while the potatoes are cooking, in a large sauté pan. Then add the chopped onions and cook for 6 to 10 minutes, or until tender. Always remember to add vegetables, if you are including them, according to their cooking time. Iy’s wise to cook carrots with the onions, because they take as long to cook as the onions do. One more thing, you should add peas or corn, if using, toward the end of the cooking of the onions, or after the meat starts to cook (as desired), because they take very little cooking time.
- 3. Add the ground beef, then Worcestershire sauce and broth: Make sure to add ground beef to the pan with the onions and vegetables and cook until no longer pink. Immediately season with salt and pepper.You may weant to add the Worcestershire sauce and beef broth. Once done, bring the broth to a simmer and reduce heat to low then cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
- 4. Mash the cooked potatoes: Now that the potatoes are done cooking (a fork can easily pierce), please remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Afterwards, mash with a fork or potato masher, and season with salt and pepper to taste.
- 5. Layer the meat mixture and mashed potatoes in a casserole dish: Set the temperature of your oven to 400°F. If you’re using the beef, onions, and vegetables, make sure to spread in an even layer in a large baking dish (8×13 casserole). Then you should spread the mashed potatoes over the top of the ground beef. It’s wise to rough up the surface of the mashed potatoes using a fork, so there are peaks that will get well browned. Plus, you can also use a fork to make creative designs in the mashed potatoes.
- 6. Bake in oven: Okay now, place in a 400°F oven and cook until browned and bubbling, about 30 minutes. You may want to broil for the last few minutes to help the surface of the mashed potatoes brown if necessary.
RECIPE NOTES :
You can also put a layer of creamed corn between the ground beef and the mashed potatoes. Another suggestion is that you can sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.