Kate's Cuisine

Aug 14 2009

Upside Down Shepherd’s Pie

1 pound lean ground beef $4.11
8 medium white potatoes $1.36
2 cups beef broth $1.98
2 tablespoons all-purpose flour $0.68
3 tablespoons vegetable oil $0.21
1 onion, diced $0.47
3 cloves of garlic, diced $0.03
1 cup (or 1 can) frozen corn $0.85
1 cup (or 1 can) frozen peas $0.85
1 cup bread crumbs $0.42

Total Cost  $10.96

1.) Preheat oven to 350 degrees Fahrenheit. Also spray a 2 quart casserole dish with non-stick cooking spray.

2.) Bring a large pot of water to a boil and season generously with salt. Place your potatoes into the pot and wait for it to come to a rolling boil.

3.) Place the oil in a skillet and add the onions and the garlic. Saute for approximately 5-7 minutes.

4.) When the onions and garlic are finished cooking, add the beef to the same skillet and fry until it is browned.

5.) While the beef is browning, pour the beef broth into a small saucepan. Then add the flour to the broth and whisk until there are no lumps. Bring the broth to a boil so that it will start to thicken. This is the gravy that you will be using so when it’s the consistency that you like, you can remove it from the heat.

6.) Test to see if the potatoes are done at this point by poking a fork into them. If you can pierce them easily, the potatoes are done. Drain them and mash them with a manual potato masher or a handheld blender.

7.) Spread the potatoes out along the bottom of the casserole pan and up the sides some if you would like. In a separate bowl, combine the meat, peas, corn, and gravy. Stir until well combined.

8.) Spread meat mixture over top of the potatoes. Top with bread crumbs.

9.) Put in the oven and bake for 20 – 25 minutes or until bubbly and top is golden brown.

10.) Serve and enjoy!

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