Monday, November 9, 2009

Shepherd's Pie

Shepherd’s Pie
(for a cozy fall night! As requested by Nadia :-))

2 pounds ground beef
1 large yellow onion, diced
2 carrots, diced
1 quart homemade beef stock
1 small can tomato sauce
½ t. Wizard Worcestershire Sauce
1 t. balsamic vinegar
1-2 t. sea salt

1 bag organic sweet corn (Trader Joe’s)

Yukon Gold Potatoes
Kerrygold butter
TJ’s Organic Sour Cream
Sea Salt

Grated Cheddar Cheese (Tillamook Sharp)

Frozen Spelt Pie Crusts from Whole Foods - pull them out of the freezer as you begin.

Brown beef and onion. When onions are somewhat softened and beef is partly cooked, add diced carrots.

When beef is fully cooked add stock, tomato sauce and seasonings. Simmer for 30 minutes.

Meanwhile, make mashed potatoes. I don’t even know the recipe anymore because Courtney always makes them, but I’m guessing a bag of potatoes – boiled, drained and smashed, 2 sticks of butter (or one package of Kerrygold), a lot of sour cream, and sea salt. This is too many potaotes for the pies, but we like leftover mashed potatoes around here.

Stir in corn to beef mixture and simmer until it’s heated.

Pour beef mixture into 2 or 3 pie crusts. Top with mashed potatoes and cheese and bake until crusts are done – 25 mintues or so.