ah, the holidays… fun with friends, family, but most of all… FOOD! The xmas eve festivities were held this year at Gloria & Tani’s wonderfully renovated flat in the Richmond. The bunnies decided to make a hearty shepherd’s pie this year for the potluck and the outcome was delish! And better yet, we cut at least half of the amount of butter and fat from the original recipe! Click more for the not so secret recipe…
Easy Shepherd’s Pie Recipe
Ingredients
- 1 1/2 lbs ground beef (lean!)
- 1 onion chopped
- 1-2 cups frozen vegetables – chopped carrots, corn, peas
- 1 1/2 lbs potatoes (creamer potatoes from Trader Joes)
- 1/2 cup milk (reduced fat)
- 2 tablespoons tomato paste
- 2 tablespoons butter (original recipe was 1 stick!)
- 1/2 cup chicken broth (or water)
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
Method
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 Melt 1 Tablespoon butter in large frying pan. Saut?© onions in butter until tender over medium heat (10 mins).
3 Add ground beef and saut?© until no longer pink. Add tomato paste, salt and pepper and worcesterchire sauce. Add frozen vegetables. Add half a cup of stock and cook, uncovered, over low heat for 10 minutes, adding more stock as necessary to keep moist.
4 Mash potatoes in bowl and mix in remaining butter and milk to desired consistency. Season to taste.
5 Place beef and veggies in baking dish. Distribute mashed potatoes on top. Score with a fork so that there are peaks that will brown nicely.
6 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves six bunnies.