Shepherd's Pie

[Оквель]

.........

[Azorchik]

Shepherd’s Pie Recipe

Prep time: 15 minutes
Cook time: 50 minutes
Serves 4


Ingredients
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




Method

Boil and smash the potatoes.
Sauté vegetables: chopped onions & carrots cook until tender, about 6 to 10 minutes.

If you are including peas or corn, add them toward the end of the cooking of the onions.

Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Preheat oven. Spread the beef, onions, and vegetables in an even layer in a large baking dish. Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork, Place in a oven and cook until browned and bubbling, about 30 minutes.
Put a layer of creamed corn between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

[Оквель]

... у нас в бассейне очень вкусный продают уже готовым. Вообще они конечно постарались - молодцы: йогурты с ягодами, суши, фруктовые салаты, ну и горячая еда - то, что дети любят. Кофе, чай - само собой, для взрослых. Цены не низкие, но все доступно.)

[зритель]

[stpaul]

Ingredients
25g/1oz dripping
1 large onion, finely chopped
2 tbsp olive oil
500g/1lb 2oz minced lamb
1 tbsp plain flour
2 bay leaves
2 sprigs fresh thyme
1 anchovy, finely chopped (optional)
1 x 400g tin chopped tomatoes
2 tsp Worcestershire sauce
450ml/16fl oz chicken, beef or lamb stock
salt and freshly ground black pepper

For the mash
700g/1½lb potatoes, peeled and cut into halves or quarters
55ml/2fl oz milk
75g/3oz butter
1 free-range egg yolk


Method

1.In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.
2.Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
3.Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, thyme and the anchovy and stir. Add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.
4.Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 45 minutes, stirring regularly.
5.Preheat the oven to 200C/180C Fan/Gas 6.
6.For the mash, boil the potatoes until tender (about 10 minutes). Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
7.Pour the meat into a 1.4 litre/2½ pint ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put the dish into the oven and cook until the surface is golden-brown.