Monday, March 26, 2012

Shepherd's Pie

This is delicious. I pretended I was back at the "3 Broomsticks" while eating it.

recipe found at Our Best Bites

1 lb. lean ground beef
1 medium onion, minced
4-5 cloves garlic, minced
1 1-lb. bag frozen vegetables (I used peas and carrots) (I used fresh carrots and boiled them with the potatos, and frozen peas)1 teaspoon seasoning salt
1 1/2 teaspoons dried parsley
pinch of dried thyme
10 dashes Tabasco sauce
1/4 cup all-purpose flour
6 ounces V8 juice
1 14.5-ounce can beef broth
1 1/2 tablespoons red wine vinegar
6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
1/2 cup freshly grated Parmesan
1/2 cup freshly grated sharp cheddar cheese
In a large saucepan of skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.
Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).
Preheat oven to 400 degrees.
While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.
When the beef mixture is done simmering, season to taste and then ladle the beef mixture into 8-ounce canning jars placed on a baking sheet. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.

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