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Shepherd's Pie

Country.Chef's picture
Ingredients
  Ground beef 1 Pound
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 3 Tablespoon, divided
  Chopped fresh mushrooms 1 Cup (16 tbs)
  Tomato paste 1 Tablespoon
  Beef broth 1⁄2 Cup (8 tbs)
  Prepared horseradish 2 Teaspoon
  Ground mustard 1 Teaspoon
  Salt 1 1⁄2 Teaspoon, divided
  Pepper 1⁄4 Teaspoon
  Diced green pepper 1⁄2 Cup (8 tbs)
  Diced sweet red pepper 1⁄2 Cup (8 tbs)
  Potatoes 8 Medium, peeled and cubed
  Hot milk 1⁄3 Cup (5.33 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Egg whites 2
Directions

In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil.
Add the mushrooms.
Cook and stir for 3 minutes; drain.
Place the tomato paste in a bowl.
Gradually whisk in broth until smooth.
Stir in horseradish, mustard, 1 teaspoon salt and pepper.
Add to meat mixture.
Pour into a greased 11-in.x 7-in.x 2-in.baking pan; set aside.
In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes.
Drain and spoon over meat mixture.
Cook potatoes in boiling salted water until tender; drain.
Mash with milk, cheese and remaining salt.
Beat egg whites until stiff peaks form; gently fold into potatoes.
Spoon over pepper layer.
Bake, uncovered, at 425° for 15 minutes.
Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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