Wednesday, October 12, 2011

Shepherd's Pie

My own version of Shepherd's pie

boil 3 pounds of red potatoes in a combination of stock and water

Brown up some ground beef, add in onion, grated carrot, garlic, s&p. Deglaze with about a 1/4 cup of red wine. In the last few seconds throw in a few handfuls of frozen peas.

When the potatoes are fork tender, drain and mash them up (skins and all-that's where all the nutrition is) with some milk, fat free sour cream, butter and s&p.

Layer the meat in a 9X13 baking dish, then the potatoes. Top with 2 cups of cheddar cheese and bake at 350 until the cheese and potatoes begin to brown (about half an hour). Serve with you favorite vegetable side and whala! A tasty casserole!

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