sooo my last cooking thread was a success. this time around i made shepherd's pie. this would serve two, i'd say.
you will need:
2 russet potatoes
1/4 cup milk
1/4 cup chicken stock
1 stick of butter (1/4 pound)
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound ground beef
1 carrot, peeled and chopped
1/2 onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock
2 teaspoons worcestershire
1 teaspoon sweet paprika
first, peel your potatoes.
next, dice them up into fairly small pieces. make sure they're pretty equal in size. place them in a medium saucepan and put just enough water to cover the potatoes. (too much will slow down the boiling process.) bring the potatoes to a boil. salt the water and cover. boil them for about 15 minutes, or until they fall apart when poked with a paring knife (or a butter knife or fork).
in a frying pan, heat a tablespoon of extra virgin olive oil and the beef over medium heat. cook until brown.
next, chop up the carrots and onion. i used baby carrots because that's what i had on hand. you can add as many carrots and as much onion as you want. if you love onion, you may want to use a whole onion for this recipe.
once the beef is browned, drain excess fat and add the carrots and onion.
at this point the potatoes should be done. drain them and put them back in the saucepan. add the chicken stock, milk, and butter (reserve one tablespoon, this is super important). if you like your mashed potatoes whipped, use a stand or hand mixer. if you like them a bit chunkier, use a potato masher. i like mine whipped so i used my trusty mixer.
whip them until they look like this (or if you're mashing them, they'll be a bit more chunky). do it!!!
you will need:
2 russet potatoes
1/4 cup milk
1/4 cup chicken stock
1 stick of butter (1/4 pound)
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound ground beef
1 carrot, peeled and chopped
1/2 onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock
2 teaspoons worcestershire
1 teaspoon sweet paprika
first, peel your potatoes.
next, dice them up into fairly small pieces. make sure they're pretty equal in size. place them in a medium saucepan and put just enough water to cover the potatoes. (too much will slow down the boiling process.) bring the potatoes to a boil. salt the water and cover. boil them for about 15 minutes, or until they fall apart when poked with a paring knife (or a butter knife or fork).
in a frying pan, heat a tablespoon of extra virgin olive oil and the beef over medium heat. cook until brown.
next, chop up the carrots and onion. i used baby carrots because that's what i had on hand. you can add as many carrots and as much onion as you want. if you love onion, you may want to use a whole onion for this recipe.
once the beef is browned, drain excess fat and add the carrots and onion.
at this point the potatoes should be done. drain them and put them back in the saucepan. add the chicken stock, milk, and butter (reserve one tablespoon, this is super important). if you like your mashed potatoes whipped, use a stand or hand mixer. if you like them a bit chunkier, use a potato masher. i like mine whipped so i used my trusty mixer.
whip them until they look like this (or if you're mashing them, they'll be a bit more chunky). do it!!!
That title should have come with a warning to vegetarians! Ground beef scares me. 
I'll eat just about any kind of vegetable so I don't really pay attention. There's a vegetarian brand of frozen food that I buy that has a really good shepard's pie but it's expensive so I rarely buy it. I'll have to look at the ingredients next time I'm at the store. 
i don't think i could stand to eat lamb.
