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Entree: Beef Shepherd's Pie

Source of Recipe

Chef Paul Dillon


List of Ingredients

2 tbsp. Garlic
2 cups Beef, Diced, leftover is fine, fresh is good too
1/4 cup Carrot, Diced
1/4 Celery, Diced
1/4 Onion, Diced
1 & 1/2 cups Brown Stock or Beef Gravy
1/2 cup Tomatoes, Diced, Prefered canned or Peeled and Deseeded
3 cups Potatoes, Mashed
2 tbsp. Butter



Recipe

1. Saute the mirepoix and garlic in 2 tablespoons butter until it starts to brown.

2. Add the beef and stock to the pan, bring up to a simmer.

3. Season to taste.

4. Place in an ovenproof dish.

5. Top or pipe out using a pastry bag with a star tip the mashed potatoes.

6. Bake in a 350-degree oven until the potatoes are golden brown.