Shepherd’s Pie
This makes a pretty large recipe a total of 4 meals for 2 adults and 2 kids … I bake half and then freeze half (heating it to 350ยบ for about 30 min and then broiling at the end to brown the potatoes a bit.)
I discovered parsnips a couple years ago, and I modified this recipe to use them in the topping. They have a nice sweetness to them and add a nice flavor to the mashed potatoes.
[b]
Shepherd’s Pie[/b]
Modified from Rachel Ray
1 pound[b][/b] potatoes, such as russet, peeled and cubed
1 pound parsnips, peeled and cubed
8 oz. cream cheese
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef or ground lamb
2-3 carrots, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
2 teaspoons Worcestershire sauce
1 bag frozen peas
Boil potatoes and parsnips in salted water until tender, about 12 minutes. (I do this in the microwave.) Drain potatoes and pour them into a bowl. Add the cream cheese into potato mixture and mash until potatoes are almost smooth. Steam vegetables to crisp-tender.
Preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add onion to the meat. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and carrots.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned.