Paley's Shepherd's Pie
Source of Recipe
The Oregonian 01/15/02
List of Ingredients
Makes 8 servings
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
3 cups fresh ground lamb or pork sausage (11/2 pounds)
Salt and pepper
1 tablespoon tomato paste
1 cup low-sodium beef broth
4 to 5 cups mashed potatoes (leftovers are fine)
1 cup grated gruyere cheese (4 ounces)
1 cup fresh bread crumbs
Recipe
In a cast-iron skillet large enough to hold all of the meat, heat the olive oil; add chopped onion and garlic. Cook onion and garlic until onion is translucent. Add the ground lamb or sausage. Cook about 10 to 15 minutes. Season with salt and pepper.
Add tomato paste. Stir and cook another 5 to 10 minutes. Add broth, bring to a boil and cook until the mixture thickens, about 10 to 15 minutes.
Preheat oven to 450 degrees.
Spread the mashed potatoes over the meat mixture in the skillet. Spread the cheese and bread crumbs on top and bake until golden brown, about 30 to 40 minutes. Serve hot.
From chef Vitaly Paley, Paley's Place, Portland Calories: 451 (19% from protein, 20% from carbohydrate, 61% from fat) Protein: 21.2 grams Total fat: 30.7 grams Saturated fat: 12.7 grams Cholesterol: 79 mg Sodium: 417 mg Carbohydrate: 22.8 grams Dietary fiber: 2.7 grams Exchanges: 1/2 vegetable, 11/2 starch, 21/2 meat, 41/2 fat
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