Shepherd's Pie

Classically, shepherd’s pie is served with mashed potatoes, but we’ve developed this easier but no less satisfying beef-and-potatoes combo. For low-carb dieters, this works just as well using sweet potato or thinly sliced kalabasa.

Serves 4  Prep Time 10 minutes  Cooking Time 45 minutes

1 tablespoon extra virgin olive oil
3/4 kilo breakfast steak cut of beef (you can also use thin slices of lamb shoulder)
salt and freshly ground black pepper
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
1/2 cup cream of corn
2 large potatoes, peeled and sliced chip-thin

1  Preheat a large oven-proof skillet over medium-high heat. To the hot pan, add oil with the beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.

2  Add carrots and onions to the meat. Cook for 5 minutes, stirring frequently.

3  Add the butter and flour together and cook for 2 minutes. Whisk in broth and Worcestershire sauce for 1 minute to thicken gravy. Stir in peas and corn.

4  Place meat and veggies in baking dish. Layer the top with potatoes and brush with olive oil.

5  Bake for approximately 25 minutes until potatoes are cooked through but not burnt.

Photography by David Hanson | Food Styling by Carina Guevara | Prop Styling by Becky Kho

• summer Sep 18 2010 @ 10:56pm Report Abuse

     

  the shepherd's pie that i love has ground beef and mashed potatoes not sliced potatoes