However, I've been putting off posting this recipe until I get a picture but tonight I realized that I may NEVER remember to take a picture so I decided tonight to post this. Enjoy!
Shepherd's Pie
4 large potatoes (unpeeled), cubed (2 lb/1 kg)
1/4 cup (50 mL) milk
1 lb (500 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, diced
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) chicken stock (I made this from scratch, make sure to check any store bought!)
1 tbsp (15 mL) cornstarch
1 cup (250 mL) frozen corn
Preparation:
1) In large saucepan of boiling salted water, cover and cook potatoes
until tender, about 12 minutes. Drain and return to pot. Mash
coarsely; stir in milk.
2) Meanwhile, in skillet, fry beef. Transfer to plate. Drain fat from skillet.
3) In same skillet, heat oil over medium heat; fry onion, salt and
pepper, stirring occasionally, until onions are lightly browned, about
8 minutes.
4) Whisk together stock, and cornstarch; stir into skillet. Add beef
and corn; bring to boil. Reduce heat and simmer until thickened and
heated through, about 5 minutes. Serve over potatoes.
1/4 cup (50 mL) milk
1 lb (500 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, diced
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) chicken stock (I made this from scratch, make sure to check any store bought!)
1 tbsp (15 mL) cornstarch
1 cup (250 mL) frozen corn
Preparation:
1) In large saucepan of boiling salted water, cover and cook potatoes
until tender, about 12 minutes. Drain and return to pot. Mash
coarsely; stir in milk.
2) Meanwhile, in skillet, fry beef. Transfer to plate. Drain fat from skillet.
3) In same skillet, heat oil over medium heat; fry onion, salt and
pepper, stirring occasionally, until onions are lightly browned, about
8 minutes.
4) Whisk together stock, and cornstarch; stir into skillet. Add beef
and corn; bring to boil. Reduce heat and simmer until thickened and
heated through, about 5 minutes. Serve over potatoes.
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