Try this Pate Chinois / Shepards Pie recipe, or contribute your own.
Suggest a better descriptionINGREDIENTS
?4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
?1/4 cup (60 ml) butter, or more
?1/2 cup (125 ml) milk, approximately
?1 lb (454 g) lean or semi-lean ground beef
?1 onion, finely chopped
?1 can 19 oz (540 ml) creamed corn
?Paprika, to taste
?Dried parsley, to taste
?Salt and pepper
PREPARATION
1. In a large pot of salted water, cook the potatoes until they are very tender. Drain.
2. With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
4. In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
5. Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
6. Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
or martha stewart:
INGREDIENTS
1 pound ground beef chuck
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 box (10 ounces) frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
DIRECTIONS
1. Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.? WATCH: How to Brown Meat
2. Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
3. Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (739g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1349 | ||
Calories from Fat: 797 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.6g | 118 % | |
Saturated Fat 39.1g | 196 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 382.8mg | 118 % | |
Sodium 581.9mg | 20 % | |
Potassium 2183.6mg | 57 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 31.2g | ||
Protein 101.6g | 145 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1349
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