Shepherd's pie--2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef; extra lean |
| 1 | large | Onion; coarsely chopped |
| 2 | cloves | Garlic; minced |
| 1 | tablespoon | Butter or margarine |
| 3 | larges | Carrots; shredded |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Fresh parsley; minced |
| ½ | teaspoon | Thyme; crushed; dried |
| ½ | teaspoon | Sage; crushed; dried |
| ⅔ | cup | Beef broth |
| 8 | Servings of mashed potato | |
| ½ | cup | Cheddar cheese; grated |
| ½ | cup | Parmesan cheese; grated |
| Salt and pepper to taste | ||
Directions
Preheat oven to 375 F. Saute onion and garlic in butter or margarine until tender. Add ground beef and saute, breaking up the meat, until browned.
Stir in carrots, tomato paste, parsley, thyme and sage.
Simmer gently 30 min.
Spoon into well greased 8" square baking dish. Spread mashed potatoes over the beef mixture. Mix cheeses and sprinkle on top of mashed potatoes. Bake 10 - 15 minutes, until cheeses are melted and top is golden brown.
Posted to EAT-L Digest 2 November 96 Date: Sun, 3 Nov 1996 06:39:12 -0500 From: Bill Spalding <billspa@...>