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Warning: Cooking May Be Hazardous To Your Health

February 24, 2012

So, what they don’t tell you about cooking is that it can actually hurt you.  Case in point:  the other night when I tried a new shepherd’s pie recipe.

Bosslady had been raving about this recipe from her friend for a while now.  Best shepherd’s pie ever, her kids loved it, blah blah blah.  In the spirit of my New Year’s Resolution (and a healthy appreciation for shepherd’s pie) I decided to give it a whirl.

The recipe called for chopped garlic, but I’m generally lazy about chopping garlic and decided to use my garlic press instead.  I had a large clove, so learning from my last garlic experience I chose to just use the one clove.   It must not have been situated in the press correctly, because I literally pulled a muscle pressing that dadgum clove!  It’s enough to make a girl think there’s some kind of garlic conspiracy!

In any case, it was probably the best shepherd’s pie I’ve had in a long time even though I didn’t have the special secret ingredient (Oxo).  Better Than Bouillon was a fine substitute.

Try it.  Just be sure to give the garlic the respect it deserves.

Shepherd’s Pie

(this recipe is for a 9 x 9 pan)

  • 1 pound lean ground beef
  • 1/2 onion, diced
  • 2 cloves of garlic, chopped
  • 3 carrots, diced
  •  3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 2 cups beef broth ****   this is the secret ingredient, 3 cubes English beef bouillon oxo cubes to 2 c. boiling water
  • 8 oz frozen peas (optional)
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • 4 potatoes, peeled and diced
  • 1/4 cup butter, softened
  • 1/2 cup milk  (can add more to get creamier consistency if you want)
  • salt and pepper to taste
  • 1/4 pound shredded Cheddar cheese

Directions

  1. Preheat oven to 400 degrees F
  2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion, garlic, and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour and parsley.
  3. In a small bowl, pour boiling water over oxo cubes and let sit until cubes dissolve.  Stir until completely dissolved.  Combine beef broth and tomato paste. Mix together, then add to beef mixture.  Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until liquid has thickened. Add peas.  Spoon mixture into a 9 x 9 inch pan.
  4. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
  5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
  6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
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5 Comments leave one →
  1. February 24, 2012 10:39 am

    This sounds Yum! Although I am also concerned that you may be right – there is some sort of garlic conspiracy going on here.

  2. February 24, 2012 1:07 pm

    I’m sure I’d like it more if someone else made it. Sounds yummy.

  3. March 2, 2012 8:35 pm

    Wow! Sounds great!

  4. March 5, 2012 9:50 am

    My husband loves Shepards Pie, so I’ll have to give this a go! Pampered Chef has the best garlic press.

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