Tracey's Shepherd's Pie (requested)
This recipe is being posted as requested, skip if you're not interested. Warning regarding all my recipes, no seasonings are measured, really, hence there can be quite a difference, plus, I sometimes throw in different things depending on what's hanging around my kitchen.
INGREDIENTS
Lean ground beef (prob about 1 1/3 or 1 1/2 lbs)
1 red onion, chopped small
6 small garlic cloves, minced
worcestershire sauce (at least 2 tbsp)
olive oil
chili powder
dried basil (1 tsp)
dried oregano (1 tsp)
cracked peppercorns (to taste)
chipotle chili powder
garlic powder
1 roma tomato chopped small
Diana brand BBQ sauce
1 lg can creamed corn (or reg corn, or peas, or mixed frozen veg).
6-8 red potatoes peeled and cubed
milk
butter
grated cheese of any sort you like. I used old cheddar.
TOOLS:
knife, peeler (the obvious)
Frying pan
pot
baking dish (1 1/2 qt or bigger (+ 1 x 16 oz dish for later)
INSTRUCTIONS:
The meat part of this is basically my hamburger hash (non-fiery version). Fry garlic and onion in frypan til onion has softened a bit, then add ground beef. Once beef has been added, I add worcestershire sauce and all dry seasonings. I crack in the pepper directly from the peppermill - personally, I use a mix of red, white and green peppercorns. I use lots more chili powder and worcestershire sauce than anything else. But I'm generous with it all. When meat has browned somewhat and there is no more pink, I add BBQ sauce (a few dollops, depends on your preference) and this time the chopped roma tomato, only used because I had dropped it on the way home with groceries, and it had split and wouldn't keep. I will use it again. I like to cook my beef til it's really, really, cooked through. I don't like pale or barely browned ground beef in my hamburger hash.
While the beef is browning, wash, peel and cube the potatoes (about 1-inch cubes), and set them to boiling in water.
I made enough to make one big dish and one smaller dish for later.
When beef is done, layer in bottom of baking dish to about an 1 inch (or more) with a slotted spoon, to remove much of the drippings. Then spoon on a thin layer of cream corn. You can also use regular corn or peas or mixed veg if not a creamed corn fan. Preheat oven to 350. When potatoes are done, drain and mash to taste (I use a bit of butter and half&half, depends on what you like). Spoon / fork onto top of creamed corn, to top of dish. Sprinkle a bit of cheese on top (or not, as you like). Bake for 25 mins at 350. Keep an eye out near the end for oozings from dish - not always a problem, but it happened to me last night.
You can really season this as you like. Make as spicy or not as you like. My mom's original recipe I grew up on was just beef, margarine to fry it in, creamed corn, black pepper, and potatoes. So there ya go. I confess I serve this with a bit of ketchup (the way I ate it growing up).
INGREDIENTS
Lean ground beef (prob about 1 1/3 or 1 1/2 lbs)
1 red onion, chopped small
6 small garlic cloves, minced
worcestershire sauce (at least 2 tbsp)
olive oil
chili powder
dried basil (1 tsp)
dried oregano (1 tsp)
cracked peppercorns (to taste)
chipotle chili powder
garlic powder
1 roma tomato chopped small
Diana brand BBQ sauce
1 lg can creamed corn (or reg corn, or peas, or mixed frozen veg).
6-8 red potatoes peeled and cubed
milk
butter
grated cheese of any sort you like. I used old cheddar.
TOOLS:
knife, peeler (the obvious)
Frying pan
pot
baking dish (1 1/2 qt or bigger (+ 1 x 16 oz dish for later)
INSTRUCTIONS:
The meat part of this is basically my hamburger hash (non-fiery version). Fry garlic and onion in frypan til onion has softened a bit, then add ground beef. Once beef has been added, I add worcestershire sauce and all dry seasonings. I crack in the pepper directly from the peppermill - personally, I use a mix of red, white and green peppercorns. I use lots more chili powder and worcestershire sauce than anything else. But I'm generous with it all. When meat has browned somewhat and there is no more pink, I add BBQ sauce (a few dollops, depends on your preference) and this time the chopped roma tomato, only used because I had dropped it on the way home with groceries, and it had split and wouldn't keep. I will use it again. I like to cook my beef til it's really, really, cooked through. I don't like pale or barely browned ground beef in my hamburger hash.
While the beef is browning, wash, peel and cube the potatoes (about 1-inch cubes), and set them to boiling in water.
I made enough to make one big dish and one smaller dish for later.
When beef is done, layer in bottom of baking dish to about an 1 inch (or more) with a slotted spoon, to remove much of the drippings. Then spoon on a thin layer of cream corn. You can also use regular corn or peas or mixed veg if not a creamed corn fan. Preheat oven to 350. When potatoes are done, drain and mash to taste (I use a bit of butter and half&half, depends on what you like). Spoon / fork onto top of creamed corn, to top of dish. Sprinkle a bit of cheese on top (or not, as you like). Bake for 25 mins at 350. Keep an eye out near the end for oozings from dish - not always a problem, but it happened to me last night.
You can really season this as you like. Make as spicy or not as you like. My mom's original recipe I grew up on was just beef, margarine to fry it in, creamed corn, black pepper, and potatoes. So there ya go. I confess I serve this with a bit of ketchup (the way I ate it growing up).