Recipe Database

Mashed Potatoes

6 medium red potatoes
3 cloves garlic
3 tbsp. butter

Wash and chop the potatoes into large chunks. Peel and clean the garlic. Place in a pot of salted water and cook until the potatoes are soft. Drain. Add the butter and mash until smooth. Season with salt & pepper.

Filling

one small onion, chopped
one clove garlic, minced
four crimini mushrooms, diced
quarter orange bell pepper, diced
one carrot, diced
half stalk celery, chopped
1 kg lean ground beef
1 cube beef bouillon
1 tbsp. ketchup
half cup red wine (Cabernet Sauvingon)
1 tbsp. Worchestershire sauce
1 tsp. dried rosemary
1 tsp. dried thyme leaves
1 tbsp. cornstarch
1 cup frozen mixed vegetables

Saute onions, carrots & celery in a little oil until onions become transparent. Add mushrooms & peppers. Once softened, add mixed vegetables. Season with salt and pepper. After the vegetables cook through, add ground beef and brown. Sprinkle on the cornstarch and mix in. Crumble the bouillon cube, crush the herbs, and mix in. Add the red wine, Worchestershire sauce & ketchup and cook until the sauce thickens.

Pour the mixture into a deep baking dish. Cover with an even layer of mashed potatoes. Press in a hatch pattern with a fork, to allow for even browning. Bake in a 375°F oven for 45 minutes (30 in a convection oven) or until the top browns.

Nancy's Ultimate Shepherd's Pie

Comments

Mashed Potatoes

Filling


Nancy's Ultimate Shepherd's Pie Submitted by: Joseph Wu Latest update: December 22, 2008
Comments Inspired by Pete & Martha.	Mashed Potatoes 6 medium red potatoes 3 cloves garlic 3 tbsp. butter Wash and chop the potatoes into large chunks. Peel and clean the garlic. Place in a pot of salted water and cook until the potatoes are soft. Drain. Add the butter and mash until smooth. Season with salt & pepper. Filling one small onion, chopped one clove garlic, minced four crimini mushrooms, diced quarter orange bell pepper, diced one carrot, diced half stalk celery, chopped 1 kg lean ground beef 1 cube beef bouillon 1 tbsp. ketchup half cup red wine (Cabernet Sauvingon) 1 tbsp. Worchestershire sauce 1 tsp. dried rosemary 1 tsp. dried thyme leaves 1 tbsp. cornstarch 1 cup frozen mixed vegetables Saute onions, carrots & celery in a little oil until onions become transparent. Add mushrooms & peppers. Once softened, add mixed vegetables. Season with salt and pepper. After the vegetables cook through, add ground beef and brown. Sprinkle on the cornstarch and mix in. Crumble the bouillon cube, crush the herbs, and mix in. Add the red wine, Worchestershire sauce & ketchup and cook until the sauce thickens. Pour the mixture into a deep baking dish. Cover with an even layer of mashed potatoes. Press in a hatch pattern with a fork, to allow for even browning. Bake in a 375°F oven for 45 minutes (30 in a convection oven) or until the top browns.