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| Recipe Source |
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Author: Bob and Robin Young Source: Adapted from "Sweet Revenge" by Diane Mott Davidson
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| Normally, a Shepard's Pie is made from ground lamb. But this one has been adapted to use ground beef. Use a 90% ground beef. |
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| Recipe Type |
| Main Dish - Beef |
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| Ingredients |
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| 2 lbs |
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Ground beef, lean, 90% |
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| 2 c |
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Onion, chopped |
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| 2 c |
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Cellery, chopped |
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| 2 T |
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Olive oil |
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| ¼ c |
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+ 1 T All-Purpose flour |
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| 2 c |
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Chicken stock |
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| 1½ T |
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Thyme, dried |
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| 1½ t |
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Rosemary, dried and crumbled |
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| 5 lg |
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Garlic cloves, minced |
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| 1 t |
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Sea salt |
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| ¼ - ½ t |
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Pepper, fresh ground |
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| 1½ c |
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Peas, frozen |
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| 1½ c |
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Corn, frozen |
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| 3¼ lbs |
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Russet Potatoes |
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| 1¼ lbs |
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Sweet potatoes, not Yams |
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| 1 c |
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Half and Half |
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| 1 c |
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Gruyere cheese, grated |
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| ½ c |
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Parmesan cheese |
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Additional salt and pepper to taste |
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| 2 oz |
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Butter, unsalted and cut into bits |
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Paprika |
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| 1 |
In a very large saute pan, saute the ground beef, onions and celery in the oil over medium heat until the beef is browned and the onions and celery are limp. Add the garlic and stir to combine. Add the flour and stir for 2 - 3 minutes until the mixture begins to bubble. |
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Slowly add the chicken stock. Stir until completely combined, then stir in the thyme, rosemary and salt and pepper. Cook and stir until the mixture is bubbling and thickened. Stir in the peas and corn and set aside. |
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Bring a large quantity of salted water to a boil. Peel the potatoes and drop them into the water. Cook for about 40 to 45 minutes. In a small saucepan, heat the half and half until it is steaming but not boiling. |
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Pre-heat the oven to 350°F. Butter a 9x12x2 inch casserole dish. Grease or line a baking sheet with parchment paper. |
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Remove the potatoes from the heat, drain and place them in a large bowl of an electric mixer. Begin to beat the potatoes on low speed, slowly adding the hot half and half, the cheeses and the additional salt and pepper. |
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Place the beef mixture in the casserole. Place the potato mixture on top of the beef. Scatter half the butter bits on top of each potato mixture. Sprinkle with paprika. |
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Place the casserole on the baking sheet and place in the oven. Bake for about 45 minutes or until the potatoes are browned and the casserole is completely heated through. |
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| Servings: 10 |
| Yield: 1 Casserole |
| Preparation time: 1 hour |
| Cooking time: 45 minutes |
| Ready in: 2 hours |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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