 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
A combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. Itâs a good remedy for the winter chills.Shannon Arthur, Portsmouth, OH Ingredients:
1 pound ground lamb or beef |
2 medium carrots, finely chopped |
1 medium onion, finely chopped |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons minced fresh parsley |
1 tablespoon italian seasoning |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups reduced-sodium beef broth |
2 tablespoons dry red wine or additional reduced-sodium beef broth |
1 tablespoon tomato paste |
1 teaspoon brown sugar |
1/2 cup frozen peas |
topping: |
4 medium potatoes, peeled and cubed |
1/2 cup 2% milk |
1/4 cup butter, cubed |
3/4 cup shredded cheddar cheese, divided |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
3. Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese.
4. Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown. Yield: 6 servings.
|
|