Rachael ray's 30 min shepherd's pie
Recipe by Ashley
2 lbs mashed potatoes (store bought)
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, (1 turn of the pan)
1 3/4 pounds ground veal
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Soy Sauce
1/2 cup frozen peas, (a couple of handfuls)
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
breadcrumbs
Prep. Time → 15 min
Cook Time → 40 min
1. *(Store-bought potatoes aside)
* BE SURE TO PREP ALL INCREDIENTS FIRST... CHOP AND MEASURE BEFORE YOU START!
2. Preheat a large skillet over medium high heat.
3. Add oil to hot pan with veal.
4. Season meat with salt and pepper.
5. Brown and crumble meat for 3 or 4 minutes.
6. Add chopped carrot and onion to the meat.
7. Cook veggies with meat 5 minutes, stirring frequently.
8. In a second small skillet over medium heat cook butter and flour together 2 minutes.
9. Whisk in broth and Soy sauce.
10. Thicken gravy 1 minute.
11. Add gravy to meat and vegetables.
12. Stir in peas.
13. Preheat broiler to high.
14. Fill a small rectangular casserole with meat and vegetable mixture.
15. Spoon potatoes over meat evenly.
16. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. (check after approx. 20 min. Top should feel crisp)
17. Top casserole dish breadcrumbs, chopped parsley and serve.
main courses May 26, 2011 17:42
Author foodnetwork.com/recipes/ra...
No comments yet.