Page 98 - 201415_TOH_Cookbook

SHEPHERD’S PIE
PODOREFSKY FAMILY, HOPKINTON, MA
INGREDIENTS
Serves 4
5 medium potatoes, peeled and cubed
4 tablespoons butter Salt Ground black pepper Milk 1 large yellow onion, diced 1 to 1 1/2 pounds extra lean
ground beef 1 (10.5-ounce) can mushroom gravy
1 (10-ounce) package frozen mixed vegetables
“This is my son David’s favorite dinner, especially when it is cold outside. My daughter, Karen, enjoys it as well. It is great comfort food when you need a taste of home.” Terri Podorefsky
ftttftfftPREPARATION 1. Preheat oven to 425°F. Have a deep-dish pie plate or a casserole dish ready.
2. Put the potatoes in a pot and
cover with water. Bring to a boil
and cook until tender when pierced with a fork but before they are falling apart. Drain well. Return the potatoes to the pot and mash in 2 tablespoons butter. Season with ap- proximately 1 teaspoon salt and 1/8 teaspoon pepper and whip in just enough milk to make the potatoes smooth with a fork. Keep warm.
3. While the potatoes cook, melt the remaining 2 tablespoons butter in
a large pan over medium heat. Sea- son with 1/4 teaspoon salt. Add the onion and cook until soft and trans- parent, 6 minutes. Add the ground beef and cook thoroughly, about 10 minutes. Drain off the fat.
4. To assemble the shepherd’s pie: spoon the cooked meat into the pie plate. Stir in the gravy and vegeta- bles. Spread the mashed potatoes over the top.
5. Bake for 35 minutes. Turn the oven to broil and broil for 3 to 5 minutes to brown the top, if desired.
ttTaste of Home – Page 88