Thursday, September 22, 2011

Shepherd's Pie

I've made this recipe a few times in the past. It's not exactly like the shepherd's pie i've had in the past, but I really like Paula's version of it.

It's pretty easy to put together and makes a ton, so you're guaranteed leftovers. 

Shepherd's Pie

Based on Paula Deen's recipe

1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups frozen corn
Salt and pepper
3 medium Idaho potatoes
1 1/2 cups milk
6 tablespoons butter, divided
1/2 cup sour cream
2 cups instant biscuit mix

==

I started by putting a pot of water on the boil for the potatoes.

While that's coming up to a boil, peel and cut your potatoes. I usually just do a fat chop. 



While you wait for the water to boil, you can start the meat layer.

Get your diced onion into a pan with 2 tablespoons of butter and some salt and pepper.


Cook until the onion is soft, about 5-8 minutes.

Add the garlic and cook for 30 seconds. 


Add your ground beef and cook until it is well browned. You'll want to add more salt and pepper as well.


Meanwhile, your water should be up to a boil.

Toss in the potatoes and cook until fork tender, about 15-20 minutes.


When your beef is browned, add in the corn.


Give it a stir and add in the tomato sauce.


Give everything a stir and let it simmer for about 10 minutes for the flavors to meld. Check for salt and pepper.

When time's up, remove from the heat and let it cool a bit.


When your potatoes are done, drain them and add the milk, sour cream and butter to the pot. 


Toss in the potatoes and mash them up.


You can get them as smooth as you want. I try for a medium consistency. Again, salt and pepper to taste.


Grab a 9x13" pan and layer in the potatoes.


Pour the meat layer on next. Try to get it nice and even.


Mix up your instant biscuit mix with the milk


Pour on the biscuit layer as evenly as you can. 


It is a huge pain to get this layer even.

Honestly, it's next to impossible. 

Just go with it. 



Bake at 350F for about 30-40 minutes. Pull it when the biscuit layer is golden brown.


I thought the tomato sauce in the beef would be weird, but it really ups the savory aspect of the beef. The potatoes were pretty standard and I'm sure you could mess with them as you see fit. The biscuit layer adds a great texture to the meal as well. It's also very kid friendly. My daughter eats this up.

Overall, this is a very filling dish and I really like Paula's take on this classic. It's pretty quick to put together and makes a ton.


Enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...