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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An English Shepherds Pie recipe with extra flavor. This is great served with broccoli and gravy. Ingredients:
1 1/2 lbs lean ground beef |
6 cups water |
4 -5 large potatoes, peeled, quartered |
2 carrots |
1 whole onion, chopped |
1 oxo beef cubes or 1 beef bouillon cube |
1/4 tablespoon worcestershire sauce |
1 tablespoon vegetable oil |
1/8 teaspoon dried parsley |
1/8 teaspoon dried thyme |
1 tablespoon pepper |
1 tablespoon salt |
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine |
1/4 cup milk |
Directions:
1. Preheat oven to 350°F.
2. Heat oil in a large saucepan and brown the beef with half the onion on medium-high heat.
3. Add herbs and Worcestershire sauce and stir for a few minutes.
4. Add water, Oxo/beef bouillon cube, 1/2 the salt and pepper and bring to boil (stir to break up beef).
5. Add carrots, and remaining onion.
6. Cook on medium-high until vegetables are properly cooked.
7. Drain in colander and place meat in buttered ovenproof casserole dish about 9 inches square.
8. (MASHED POTATOES).
9. Boil potatoes over high heat until soft; drain.
10. Add butter, remaining salt and pepper and gradually add milk while mashing potatoes with a hand masher (consistency should be firm; add milk, as necessary, but try not to make the potatoes too runny).
11. Let cool for a few minutes before evenly spreading on top of beef.
12. Score topping using the prongs of fork.
13. Bake in oven for 30-40 minutes or until golden brown.
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