Wednesday, May 19, 2010

Shepherd's Pie

...or maybe it's called Cottage Pie? Serves 15.

Potato layer:
  • 10-12 medium small to medium sized potatoes
  • 3 Tbsp butter butter
  • 1/2 cup milk
  • 1 small onion, VERY finely diced
  • 1/2 cup shredded cheese (I used the Mexican 4 cheese mix)
  • salt and pepper to taste
Vegetable layer:
  • 1.5 to 2 bags (12 oz.) of mixed veggies (diced carrots, peas, corn)
  • 2 Tbsp oil
Meat layer:
  • 3 medium sized onions, chopped
  • 2 and 1/2 pounds ground beef
  • 1/4 cup flour
  • 2-3 Tbsp chili sauce
  • 1 can (14 oz.) vegetable broth
  • cumin, coriander, cajun seasoning, salt, pepper -- to taste
Steps 1-3 can be going on at the same time in 3 different pots/pans.
  1. Potato layer: Boil whole potatoes with the skin on for about 20-25 minutes until cooked and soft. Mash. Add diced onions, butter, milk, salt, pepper. Set aside.
  2. Vegetable layer: Cook vegetables in a oil. Add some salt if needed.
  3. Meat layer: Brown onions in oil. Add beef and season with spices. Once browned, drain out excess fat. Add flour, chili sauce, vegetable broth. Bring to a boil, then reduce heat, and simmer.
  4. Layer meat in a large casserole dish, then the vegetables, then the potatoes. Garnish with another half cup of shredded cheese if you'd like.
  5. Bake at 375 deg for 20 minutes.
Recipe modified from the one here.

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