Friday, February 20, 2009

Shepherd's Pie

Jennelle posted this on her blog and we made it tonight! It was really good, a definite must make again!

Shepherd's Pie
Servings: 6

* 2 cups chicken broth
* 1/4 tsp black pepper
* 1/2 tsp salt
* 1 tsp thyme
* 1 tbsp rosemary
* 3 tbsp all-purpose flour
* 2 medium stalks celery
* 2 medium carrots
* 1 cup onion
* 2 tsp olive oil
* 1 tbsp butter
* 1/4 cup fat-free sour cream
* 2 large potatoes
* 1 lb cooked extra-lean ground beef

Preheat oven to 400ºF.

Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and butter; mash until smooth, season to taste with salt and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

Transfer beef mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

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