Ryan's Shepherd's Pie
3 large baking potatoes (about 2 pounds), peeled & thinly sliced
1 T vegetable oil
6 celery stalks, sliced thin
6 carrots, sliced thin
1 large onion, chopped
2 T fresh or dried shallots, chopped
1/4 C tomato paste
1/4 C flour
2 lbs. ground beef
1 C corn
1 cup milk
2 C cheddar, shredded
Add celery, carrots, onion, and shallots. Cook, until vegetables are tender.
In a separate pan, cook beef until no longer pink; drain fat and add the beef to the vegetables.
Stir in tomato paste, flour, and corn; cook 1 minute. Set mixture aside.
Drain potatoes thoroughly; return to pan.
Preheat oven to 450.
Sprinkle with remaining cup of cheese.
Let stand 5 minutes before serving.
Not sure where I found the original recipe, but I tweaked it to suit my tastes anyway. (You can refrigerate the assembled pie and bake just before serving - increase baking time to approximately 30-35 minutes.)
6.0 -8 servings
Saturday, January 2, 2010 - 3:52am