Saturday, December 4, 2010

Shepherd's Pie

Backwards Shepherd's Pie. Inside-Out Shepherd's Pie. Deconstructed Shepherd's Pie. I wasn't sure if I could call this just "Shepherd's Pie", since it's not your typical construction. Your usual shepherd's pie goes like this: Make a meat filling. Make some mashed potatoes. In a baking pan, layer the meat filling and then the mashed potatoes. Sprinkle the potatoes with cheese. Bake the pie until the potatoes and cheese have browned slightly.

I really wanted some Shepherd's Pie, but I didn't want to take the time to bake it in the oven. Then I wondered why bake it in the oven in the first place; everything is already cooked through and hot, why not just eat it as is?

Turns out 'eating as is' was a great idea. The flavor was all there (and it was delish), but it was ready in half the time because I skipped the oven. Niiice :) You can add cheese if you want, but I was out.

Note: This is very loosely adapted from a shepherd's pie recipe in one of my Cook's Country magazines.

Shepherd's Pie (Inside-Out, Backwards, and Deconstructed)
printable recipe

2 lbs lean ground beef
2 large carrots, scraped, halved lengthwise and sliced 1/8-inch thick
1 onion, diced
1/3 cup all-purpose flour
2 tablespoons tomato paste
3 cups chicken broth
1/4 cup milk (any fat content)
2 tablespoons Worcestershire sauce
1 1/2 teaspoons dried thyme
1 cup frozen peas, thawed
Prepared mashed potatoes for serving
Shredded cheddar cheese for serving, if desired
Thinly sliced green onion for serving, if desired

1. Heat a 12-inch skillet over medium heat until hot. Brown and crumble the ground beef untl no longer pink. Add the carrot and onion and cook until lightly browned, 5-8 minutes, stirring often. There will probably be some brown stuff stuck to the pan--this is good.

2. Add the flour and tomato paste, stirring well to coat the beef and veggies; cook for 5 minutes, stirring often.

3. Add the chicken broth, milk, Worcestershire sauce, and thyme; scrape up the browned stuff that's stuck-on the bottom of the pan. Bring to a boil, reduce the heat to maintain a simmer, and cook until the sauce is very thick. Stir in peas and heat through.

4. Serve with mashed potatoes, and top with cheese and green onion if desired.

Makes 6-8 servings.

1 comment:

  1. MMM...that looks yummy. Perfect for a cold winter day.



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