Shepherd's Pie - Monday

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August 20, 2018

Tune in to win tickets to Bier Fest at Busch Gardens!

INGREDIENTS

  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

METHOD

  1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  2. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  3. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
  4. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

(Recipe via: Simply Recipes)

 

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