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Thursday, October 15, 2015

Spooky Shepherd's Pie


Mashed Potatoes:

4 large potatoes, peeled and cubed

1/4 cup sour cream
1/4 cup milk
1/4 cup shredded Cheddar cheese
salt and pepper to taste

Beef Mixture:

1 onion, chopped
1 clove garlic, minced
1 pound lean ground beef
1 teaspoon steak seasoning
2 tablespoons Worcestershire
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1 cup frozen peas and carrots
1/4 cup shredded Cheddar cheese for topping


1. Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes. Drain and mash. Place in a large bowl or Kitchen Aid bowl and mix in butter, sour cream, milk, cheese, and salt and pepper to taste. You can add more milk to your desired consistency. This yields about 4 1/2 cups of mashed potatoes. Set aside.
2. While potatoes are boiling, heat the oil in a large frying pan. Add onion and cook until clear. Add the garlic and cook for 30 seconds. Add ground beef, steak seasoning, and Worcestershire and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, beef broth, and frozen carrots and peas. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. For spooky mashed potato ghosts spoon the mashed potatoes into a large Ziploc back and cut a large hole in one corner. Pipe mashed potato ghosts and place two peas as eyes. Sprinkle the remaining cheese around the ghosts.
For regular shepherd’s pie: Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
4. Bake in the preheated oven for 20 minutes, or until golden brown.

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