Sunday, October 17, 2010

Shepherd's Pie

'Ello! (Insert British Accent)

I have to say, I'm not making breaking any ground with this recipe. I think Shepherd's Pie is one of those classic comfort dishes that are perfect the way they are. I made my mashed potatoes with 3 different cheeses that made them so tasty and yummy. I serve it up with some barbecue sauce or ketchup and its something you can eat right on the sofa watching your favorite show or movie.

This is a dish that's one of those "special" dishes for Jon. I don't usually like to cook with ground beef, but I felt a little better when I got the 93% lean kind. (haha) Also these mashed potatoes probably have 8 kajillion calories in them. Our 6 year anniversary was on Friday and today marked our first day of vacation so I decided what the heck?! I'll go on the elliptical for 6 hours tomorrow (haha yeah right!) Anyways, since it was our anniversary I figured it was a good excuse to make it for him and get the recipe up here for you guys that have fast metabolisms. I made him a photo collage for our anniversary this year. Check it out if you'd like. :)

Check out the recipe too and send me your pictures, questions or comments at Love you all! <3

Shepherd's Pie

3 pounds potatoes
½ cup parmesan
½ cup Romano
½ cream cheese              
½ cup milk
1  stick butter    
3 cloves of garlic
Salt and Pepper to taste
2 pounds of ground beef             
1 cup onion        
3 cloves garlic
2 11 ounce cans corn
1 ½ cups shredded cheddar cheese

Preheat oven to 400 degrees. Cube potatoes and get them in a pot and cover them with cold water. Bring to a boil and season water with salt. *see tip at bottom* Cook for 20-25 minutes until fork tender.

While potatoes are cooking, brown beef in skillet. Add in onions and garlic and cook 2-3 minutes.

Drain potatoes. Using an electric mixer, beat potatoes with Parmesan, Romano, cream cheese, milk, butter and garlic until smooth or to desired "with lumps" consistency. Add salt and pepper to taste.

Lightly grease a baking dish and spread meat mixture along the bottom. Drain corn and spread over meat mixture. Spread mashed potatoes over meat and corn. Lastly, sprinkle cheddar cheese over top. Bake for 15-20 minutes, until cheese is golden and bubbly.

Tip from the cook: Anytime I make potatoes, pasta or rice, I always season my boiling water with salt AND chicken bouillon. I think its much more inexpensive than cooking in Chicken Stock in a box and gets you the same flavor. It also adds a really nice gourmet color to it. That little jar of bouillon lasts quite a while too, even with the amount of cooking I do!

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