Kate's Cuisine

Jun 29 2011

Shepherd’s Pie

2 tablespoons butter $0.12
1 onion, diced $0.47
2 cloves garlic, minced $0.02
1 1/2 pounds lean ground beef $2.06
2 tablespoons paprika $0.96
2 tablespoons thyme leaves $3.60
1 tablespoon Worcestershire sauce $0.12
2 tablespoons soy sauce $0.10
1 tablespoon ground mustard $0.09
3 pound mini potatoes, scrubbed $4.99
2 tablespoons all-purpose flour $0.04
1 cup beef broth $0.50
1/4 cup milk $0.07
3 tablespoons butter $0.18

Total Cost    $13.32

1.) Preheat oven to 350 degrees Fahrenheit and grease a casserole dish.

2.) Place potatoes in a large pot and fill with water; add salt. Place on a burner set to high heat. Bring to a boil and then lower heat to medium-high and continue cooking at a low boil. Cook until the potatoes are fork-tender.

3.) Meanwhile, melt butter in a large skillet over medium heat. When butter is sizzling, add onions and saute for about 5 minutes, just until they begin to soften.

4.) Add meat to pan, breaking it up as you do; stir into the onions. Add garlic, paprika, thyme, Worcestershire, soy sauce, mustard, salt and pepper. Stir thoroughly to combine.

5.) When meat has nearly browned throughout, combine flour and broth and mix or shake to vigorously to create a slurry. Add to meat mixture, stir, and then bring to a boil. Turn heat to low.

6.) If potatoes are done at this point, drain and return to pot. Add the milk and butter and using beaters or a potato masher, mash until smooth.

7.) Spoon the entire meat mixture into the prepared casserole dish and spread evenly. Top with mashed potatoes. Place in oven until top starts to brown and dish is bubbling, about 20 – 25 minutes. When done, remove from oven and let sit for 5 minutes before cutting into squares.

8.) Serve and enjoy!

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