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Basic Shepherd's Pie




Source of Recipe


Chef Sharon


Recipe Link: http://members.shaw.ca/sharongreene/Sharon3.html

List of Ingredients




6 Large Potatoes
1 Large Onion
1 Large Tomato
1 Tbsp. (15 ml) Vegetable Oil
1 lb. (500 g) lean ground beef
1 Cup (250 ml) sliced mushrooms
2 Tbsp. (30 ml) Tomato Paste
2 Tsp. (10 ml) Worcestershire Sauce
10-oz (284 ml) Can Chicken Broth, undiluted
1 Cup (250 ml) frozen peas
1 Cup (250 ml) milk
2 Tbsp. (30 ml) butter at room temperature
Generous pinches of salt and pepper
Sprinkling of Parmesan cheese (optional)


Recipe



1. Peel potatoes. If potatoes are very large, cut in half. Place in a saucepan, then cover with cold water. Partially cover and bring to a boil over high heat. Then reduce heat to medium-low and simmer until very tender, from 20 to 25 minutes.

2. Meanwhile, finely chop onion. Core tomato, then coarsely chop. Heat oil in a large frying pan set over medium-high heat. Add beef. Cook, stiring often with a fork to break up beef, until it loses its red colour from 3 to 4 minutes. Add onion and cook, stiring often, about 2 minutes. Stir in tomato, mushrooms, parsley, tomato paste, Worcestershire sauce and broth. Stir in peas and continue cooking until heated through, from 2 to 3 minutes. Remove from heat and turn mixture into a 9 x 13 inch (3 L) baking dish. Smooth top.

3. Preheat oven to 400F (200C). When potatoes are very tender, drain well. In a large microwave safe bowl, stir milk with butter. Microwave misture, uncovered, on medium high for 2 to 3 minutes until very hot. Add potatoes and mash until creamy. Season with salt and pepper to taste.

4. Place large spoonfuls of potato mixture on top of beef mixture, then gently spread to cover as evenly as possible. Bake in centre of 400F (200C) oven until top is golden brown, from 30 to 40 minutes. Remove and serve hot, sprinkled with Parmesan, if you like.