Wednesday, January 30, 2008

Shepherds Pie

Meat Version: Filling: 2 tbsp unsalted butter 1 large onion, chopped fine 2 lbs ground sirloin 5 tbsp all purpose flour 1 tbsp tomato paste 1/4 cup heavy cream (i know fat, but it really makes the recipe) 1 3/4 cups low-sodium chicken broth 3/4 cup beer (i use odoulles na) 2 tbsp soy sauce 2 tsp thyme 1 10 oz pkg frozen peas and carrots salt and pepper 1 egg, beaten 3 cups prepared mashed potaotes Preheat oven to 375 degrees Heat butter in large skillet over medium-high heat until foaming. Add onion and cook until soft and translucent. Add ground sirloin, 1/2 tsp salt and 1/2 tsp pepper and cook, breaking up meat into small pieces with a wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme , and peas and carrots, and simmer over medium heat, stirring frequently until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat and pour into a 2 quart casserole dish. Top with mashed potaotes, spreading over entire dish to edges. Brush top with egg and drag a fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook an additional 3 to 5 minutes until top is golden brown....watch it carefully. Remove and cool 10 minutes. Filling will be hot, so be cautious. Vegetarian Version: 2 tbsp unsalted butter 1 large onion, chopped fine 2 pkgs Morningstar Farms crumblers, thawed 1/2 cup water 4 tbsp all purpose flour 1 tbsp tomato paste 1/4 cup heavy cream 1 3/4 cups vegetable broth 3/4 cup beer 2 tbsp soy sauce 2 tbsp thyme 1 10 oz pkg frozen peas and carrots salt and pepper 3 cups prepared mashed potaotes 1 egg, beaten Heat butter in large skillet over medium-high heat until foaming. Add onion and cook until soft and translucent. Add crumbles meat alternative, 1/2 tsp salt and 1/2 tsp pepper and cook, breaking up meat into small pieces with a wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme , and peas and carrots, and simmer over medium heat, stirring frequently until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat and pour into a 2 quart casserole dish. Top with mashed potaotes, spreading over entire dish to edges. Brush top with egg and drag a fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook an additional 3 to 5 minutes until top is golden brown....watch it carefully. Remove and cool 10 minutes. Filling will be hot, so be cautious. That's what's for dinner tonight at my house. Enjoy!

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