Lazy Shepherd's Pie
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 492 |
| pro | 30 g |
| total fat | 19 g |
| sat. fat | 7 g |
| carb | 51 g |
| fibre | 6 g |
| chol | 65 mg |
| 1 | - |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 39 |
| vit A | 8 |
| vit C | 48 |
| folate | 24 |
Using just one pot and one skillet pan, you can have a deconstructed shepherd's pie piping hot on your plate in less than 30 minutes. Economical ground beef makes this a winning family recipe for rushed weeknights, and leftovers make a great lunch to reheat the next day.
Ingredients
-
4 large potatoes (unpeeled), cubed (2 lb/1 kg)
1/4 cup (50 mL) milk or buttermilk
1 green_onion, sliced
1 lb (500 g) lean ground_beef
1 tbsp (15 mL) vegetable_oil
2-1/2 cups (625 mL) small mushrooms (about 8 oz/250 g)
1 onion, diced
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) sodium-reduced beef stock
1 tbsp (15 mL) each cornstarch and Dijon_mustard
1 cup (250 mL) frozen peas
Preparation
In large saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pot; shaking pan, dry over low heat, about 1 minute. Mash coarsely; stir in milk and green onion.
Meanwhile, in skillet, fry beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Transfer to plate. Drain fat from skillet.
In same skillet, heat oil over medium heat; fry mushrooms, onion, thyme, salt and pepper, stirring occasionally, until mushrooms are golden, about 8 minutes.
Whisk together stock, cornstarch and mustard; stir into skillet. Add beef and peas; bring to boil. Reduce heat and simmer until thickened and heated through, about 5 minutes. Serve over potatoes.
Meanwhile, in skillet, fry beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Transfer to plate. Drain fat from skillet.
In same skillet, heat oil over medium heat; fry mushrooms, onion, thyme, salt and pepper, stirring occasionally, until mushrooms are golden, about 8 minutes.
Whisk together stock, cornstarch and mustard; stir into skillet. Add beef and peas; bring to boil. Reduce heat and simmer until thickened and heated through, about 5 minutes. Serve over potatoes.
Source : Canadian Living Magazine: February 2007
- Keywords : Beef; Dinner; Main Course; Kid-Friendly; Potatoes;
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