Discussion Boards
Shepherds Pie
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This traditional comfort food is so simple using commercial instant potatoes.
Prepared in 15 minutes.
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Chopped onion
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1 cup
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250 mL
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Cooking oil
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1 1/2 tsp.
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7 mL
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All-purpose flour
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2 tbsp.
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30 mL
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Water
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1 1/3 cup
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325 mL
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Beef bouillon powder
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2 tsp.
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10 mL
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Worcestershire sauce
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1 tsp.
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2 mL
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Salt, sprinkle
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n/a
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n/a
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Pepper, sprinkle
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n/a
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n/a
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Coarsely ground (or finely chopped) leftover Roast Beef
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2 cups
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500 mL
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Frozen mixed vegetables, thawed
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2 cups
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500 mL
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Boiling water
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2 cups
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500 mL
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Hard margarine (or butter)
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2 tbsp.
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30 mL
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Salt
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1/4 tsp.
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1 mL
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Instant potato flakes
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1 1/2 cup
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375 mL
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Grated sharp Cheddar cheese
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1/2 cup
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125 mL
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Paprika, sprinke
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n/a
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n/a
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Gravy:Sauté onion in cooking oil in frying pan on medium for 4 to 5 minutes until soft.
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Sprinkle flour over onion mixture. Mix well. Stir in water for about 3 minutes until boiling and thickened.
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Add bouillon powder, Worcestershire sauce, salt and pepper. Stir.
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Add beef and vegetables. Stir well. Pack into greased 2 quart (2 L) casserole. Taste for salt and pepper, adding more if needed.
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Topping:Stir boiling water, margarine and salt in small bowl until margarine melts.
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Stir in potato flakes. Stir in cheese. Spread evenly over beef mixture. Make lines for decoration using fork tines.
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Sprinkle paprika over top. Bake, uncovered, in 350°F (175°C) oven for 35 to 40 minutes until hot and bubbly
around edges. Serves 4 to 6.
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1 Serving:
413 Calories; 16.5 g Total Fat; 780 mg Sodium; 31 g Protein; 36 g Carbohydrate; 4 g Dietary Fiber.
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Reprinted with permission from The Rookie Cook © Company's Coming Publishing Limited
Related Reading:
Cookbook Author Dawn Hall: Life, Love & Cooking
Freed From an Obsession with Weight
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