November 1, 2009

SHEPHERD'S BEEF PIE

SHEPHERD'S BEEF PIE

1 lb. ground beef
1 1/2 c. beef broth, divided
1 tsp. salt
2 bay leaves
2 whole cloves
1/2 tsp. thyme leaves
1 c. sliced carrots
1 c. sliced mushrooms
1 sm. box frozen peas (optional)
1 c. diced celery
1 c. diced onions
1 tbsp. plus 1 tsp. flour
1 lb. peeled, cooked potatoes, mashed
1 tbsp. plus 1 tsp. butter
1/2 c. milk
4 oz. grated Cheddar cheese
1 tbsp. chopped chives

Brown ground beef in a medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery and onions. Simmer until vegetables are just tender.

In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minutes longer.

In a small bowl, combine potatoes with butter, stir in milk. Mash.

Transfer the meat, vegetables, etc. to a baking dish. Add mashed potatoes on top of meat and vegetables, covering mixture entirely. Add grated cheese and chives on top of potatoes. Bake at 375 degrees for 10 minutes or until heated through, then broil 6 inches from source of heat 1 to 2 minutes or until potatoes are lightly browned. Makes 4 servings. This dish freezes well.

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