Tuesday, January 14, 2014

Shepherd's Pie

This dish was amazing and while it is not a true "shepherds pie" (I used beef not lamb) it is so good.  Everyone loved it, this dish was wonderful it had a little bit of a tang to it that made it even tastier.  I hope that you love this dish as much as we do, it is perfect for a cold winter night.

1 tablespoon vegetable oil 
1 onion, chopped (I used 1 tsp onion powder)
2 cloves garlic, minced (I used 2 tsp garlic powder)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef
4 teaspoons all-purpose flour
1/4 cup Heinz Tomato Ketchup (I used tomato sauce)
3/4 cup Heinz® Tomato Juice (I used tomato sauce)
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Dijon mustard
1 cup frozen mixed vegetables (such as peas and carrots) (I used corn, I had an open bag)
3 cups cooked, warm, mashed potatoes 
2 tablespoons butter
1 clove garlic, minced (I used 3 tsp garlic salt and 2 tsp onion powder)
2/3 cup warm milk 

  1. Heat oil in a skillet set over medium heat. 
  2. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. 
  3. Cook, stirring often, for 5 to 7 minutes. 
  4. Preheat the oven to 350 F (180 C).
  5. Crumble meat into pan and cook until brown all over. 
  6. Sprinkle with flour. 
  7. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. 
  8. Simmer for 5 minutes. 
  9. Stir in mixed vegetables. 
  10. Transfer to a 9-inch (23-cm) baking dish.
  11. Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. 
  12. Spread potatoes evenly over meat mixture. 
  13. Bake for 35 minutes or until potatoes are golden.
 Classic Shepherd's Pie Recipe

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