Cheesy
Shepherd’s Pie II
|
Ingredients |
|
2 ½ lb
|
russet potatoes, peeled, quartered
|
1.25 kg |
|
3 Tbsp
|
butter
|
45 mL |
|
1 ½ cups |
shredded
cheddar cheese |
375 mL |
|
½ cup |
skim milk powder
|
125 mL |
|
1 Tbsp |
butter |
15 mL |
|
1
|
medium chopped onion
|
1 |
|
3 |
medium chopped carrots |
3 |
|
2 |
chopped celery
stalks |
2 |
|
1 lb
|
lean ground beef
|
454 g |
|
2 Tbsp
|
all-purpose flour
|
30 mL |
|
1 cup |
beef broth
|
250 mL |
|
3 Tbsp
|
tomato ketchup
|
45 mL |
|
2 tsp |
Worcestershire sauce
|
10 mL |
|
2 tsp |
curry powder
|
10 mL |
|
¼ tsp |
salt |
1 mL |
|
¼ tsp |
coarsely ground pepper |
1 mL |
|
Directions |
|
Cook potatoes
in medium pot of salted water on medium-high heat for about
15 minutes until tender. Drain and return to same pan. Mash
potatoes until no large lumps remain. Add butter, cheese and
skim milk powder and mash until smooth and well mixed. Set
aside. Heat butter in large saucepan on medium-high heat.
Add onion, carrot and celery. Cook for about 10 minutes,
stirring occasionally until onion is softened. Add beef.
Cook on medium-high heat breaking up beef until well
browned. Add flour and stir until well combined. Stir in
broth, ketchup, Worcestershire sauce, curry powder, salt and
pepper. Bring to boil then reduce to medium-low heat.
Simmer, uncovered for 10 to 15 minutes until thickened and
almost no liquid remains. Spoon beef mixture into 6 to 8 cup
baking dish. Spread potato mixture overtop beef, leaving
potatoes a little rough and uneven. Bake in 350°F (180°C)
oven for about 20 minutes. |
|
Nutrient Content |
|
Per Serving: Energy: 727.7 Kcal · Carbohydrate: 50.9
g · Protein: 39.1 g · Fat (Total): 41.5 g · Calcium: 531.0 mg |
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