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root
Senior Member

Posts: 330
Registered:
February 2004

Shepherd's Pie Tue, 10 February 2004 22:25
1 1/2 lbs lean ground beef or ground turkey
1/2 c finely chopped parsley
2 Tbsp Dijon mustard
2 Tbsp flour
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/2 c fat skimmed beef broth
1/2 c dry sherry, dry white wine, or more beef broth
6 c packed peeled hot cooked potatoes
2 to 3 Tbsp butter
1/2 c room temp cream cheese (light)
1/2 c shredded swiss or parmesan cheese

Brown Onion Gravy
2 c finely chopped onion
2 Tbsp butter
2 tsp sugar
3 Tbsp flour
3 c fat skimmed beef broth

In a bowl, combine ground beef, parsley, mustard, flour, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup beef broth. Blend well with a fork.

Make the brown gravy: Peel and finely chop 2 onions (8 oz. each). In a 4- to 5-quart pan over medium-high heat, stir onions in 2 tablespoons butter until richly browned, 13 to 15 minutes. Add 2 teaspoons sugar and stir for 2 minutes. Add 3 tablespoons all-purpose flour and stir until browned, 1 to 2 minutes. Remove from heat and stir in 3 cups fat-skimmed beef broth. Return to high heat and stir until boiling.

In a 4- to 5-quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape beef mixture into 1-inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center (cut to test), 10 to 12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.

Boil gravy over high heat, stirring often, until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper. Remove from heat and return meatballs and any accumulated juice to gravy; mix gently.

Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 to 3 tablespoons butter and the cream cheese until smooth. If desired, add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Beat in the Gruyère cheese and add salt and pepper to taste.

Butter a shallow 3 1/2- to 4-quart casserole. Spread two-thirds of the potato mixture evenly over bottom and up sides. Spoon meatball-gravy mixture into the center. Spoon remaining potato mixture decoratively around edge of meatball mixture, or spoon it into a pastry bag with a 1-inch star or round tip and pipe around the edge.

To Freeze: Freeze in a tin pie plate. Cover with 2 layers of foil.

To Reheat: Bake pie in a 400° oven until gravy is bubbling and potatoes are browned, 30 to 35 minutes or 90 or so minutes from frozen.

      
    
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