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Ingredients
| russet potatoes: 1.5 lbs |
| onions: 2 (chopped) |
| garlic: 2 cloves (minced) |
| vegetable oil: 1 Tbl |
| ground beef, lean: 1.5 lbs |
| all-purpose flour (unsifted): 2 Tbl |
| beef stock: 1/2 cup |
| salt: 1 1/2 tsp |
| black pepper: 1/4 tsp |
| allspice: 1 tsp |
| red wine vinegar: 3 Tbl |
| worcestershire sauce: 2 tsp |
| salted butter: 2 Tbl |
| 2% milk: 1 Tbl |
Shepherd's Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- Cut potatoes into chunks.
- Put saucepan with salted water and bring to a boil.
- Reduce heat and cook until tender, 15 to 20 minutes; drain.
- Cook onions in oil in frying pan over medium heat until soft, about 5 minutes.
- Add garlic and cook another minute.
- Crumble in beef and cook until no longer pink; drain off excess fat.
- Stir flour into meat and then add stock slowly.
- Stir in salt, pepper, allspice, vinegar and Worcestershire sauce.
- Cook for 1 to 2 minutes.
- Pour into 1 1/2 quart casserole.
- Preheat oven to 400°F.
- Mash potatoes with salt and pepper and the 1 tablespoon of the butter and milk.
- (The potatoes will be quite dense).
- Spread over meat.
- Brush top with remaining butter.
- Bake until top is golden, 25 to 30 minutes.