Thursday, November 25, 2010

Shepherd's Pie

I don't promise low fat, but I do promise good!

  • 7-8 medium potatoes
  • 1/4 cup butter
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup sour cream
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • cream, as needed (or milk, or half n half...use whatever)
  • 1-1/2 lbs. ground beef
  • 1/2 onion, finely chopped
  • 2 cups beef broth
  • 3 T. cornstarch
  • 1/3 c. ketchup
  • 2 cups frozen mixed vegetables
  • a few dashes of salt
  • a few dashes of pepper

1) Chop potatoes into 1-inch chunks and put in a large saucepan (I don't peel them; you can peel if you prefer).  Cover with water; bring to a boil and boil for 15-20 minutes, until soft.  Drain and return to pan.  Add butter and mash with potato masher until most lumps are gone.  Add both cheeses, sour cream, salt, and pepper.  Beat with electric mixer until smooth.  Add cream as needed until desired consistency.  Put lid on pan to keep potatoes warm, and set aside.

2) Pour broth into a small saucepan and place on stove over medium heat.  Pour cornstarch into a small bowl; add a small amount of water and stir with fork to form a paste.  I start with a very small amount of water, and keep adding a little more at a time until I can stir it into a paste.  Add to broth; stir constantly with wire whisk until broth comes to a boil.  Boil and stir until thickened.  You have just made gluten free gravy!  Set aside.

3) Turn oven on to 400 degrees.  In a large skillet, cook onion and ground beef, until onion is soft and beef is browned.  Drain and return to pan.  Add gravy, ketchup, vegetables, salt, and pepper.  Mix well and cook 5 more minutes. 

4) Spread meat mixture evenly in a 9 x 13" pan, and top with mashed potatoes, spreading potatoes evenly also.  Sprinkle with additional cheddar cheese.

5) Bake for 40 minutes.  Cool for at least 10 minutes before serving, preferably longer.

Enjoy!  This is one of our favorites. 

*Note:  I have made this dairy free also.  I omitted the cheese and sour cream, used Earth Balance spread in place of the butter, and used rice milk in place of the cream.

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