Earl serves sour cream and carrots with this version of shepherd's pie that hails from the Korsakov region of Russia.
- Portion size 4 servings
Ingredients
Method
Peel potatoes; cut into chunks. In saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pan; remove from heat. Add milk, butter and half each of the salt and pepper; mash with potato masher until smooth. Stir in 1/4 cup (50 mL) of the flour and 1 of the eggs.
Meanwhile, in large nonstick skillet, sautee beef over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain off fat.
Add onions, mushrooms, caraway seeds and remaining salt and pepper; cook over medium heat, stirring, until onions are softened, 8 minutes. Sprinkle with remaining flour; cook, stirring, for 5 minutes.
Spread half of the potato mixture in 8-inch (2 L) square glass baking dish. Spoon meat mixture over top. Top with remaining potato mixture. Beat remaining egg; brush over potato mixture. Sprinkle with cheese. Bake in 350°F (180°C) oven until topping is golden, 30 to 40 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1230 mg
- Protein 35 g
- Calories 601.0
- Total fat 28 g
- Cholesterol 190 mg
- Saturated fat 14 g
- Total carbohydrate 52 g
%RDI
- Iron 31.0
- Folate 27.0
- Calcium 16.0
- Vitamin A 14.0
- Vitamin C 27.0
