Shepherd's Pie |
Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Shepherd's Pie Time: 35 minutes
1/2 lb ground beef (250gr mince)
1 medium onion
2 cloves garlic
4 oz mushrooms
1 stalks celery
1/2 green pepper
1 cup (more or less) of wine sauce from Saturday
1 tbs olive oil
2 tsp Dijon mustard
1/2 tsp dried oregano
1 egg
leftover mashed potatoes and leeks - 1 1/2 - 2 cups from Saturday
Chop onion, garlic, celery and pepper. Clean and slice mushrooms. Heat oil in large nonstick skillet over medium heat. Add vegetables and sauté 6 - 8 minutes, until they start to get tender. Add beef and sauté, breaking it up as it browns. Add red wine sauce, mustard and thyme. Mix well and bring to a simmer. Pour beef mixture into a baking dish. I use a 9 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the potato topping. In medium bowl lightly beat the egg. Add the potatoes and stir thoroughly to combine. Spoon potato topping over meat - covering as best you can. Bake at 400F (200C) until heated through - about 15 minutes. Serve.
Notes: If you don't have Red Wine Sauce left over add:
2/3 cup red wine or beef stock to meat and vegetables and thicken with
1 1/2 tbs cornstarch dissolved in 2 tbs red wine or stock.
If you don't have mashed potatoes left over use
2 potatoes, boiled then mashed
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Cooking schedule: 35 minutes |
Add mustard, herbs and sauce |
Cooking for Two? Or more?
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