Kyle is back in the kitchen with another delicious recipe for you, shepard’s pie, and it’ll make for the perfect dinner for your St. Patty’s feast.
And this is one that I couldn’t eat enough of. He left me leftovers, and I still wanted more.
- 1.5 lb potato
- 8 tbsp or 1 stick butter
- 2 cups heavy whipping cream
- 1 lb ground beef
- 1 can mixed vegetables
- 1 tbsp flour
- 1 tbsp butter
- 1.5 cups milk
- Onion salt
- Garlic salt
- Ground black pepper
Peel your potatoes and cut them in half lengthwise and then into 1/2 inch wide cuts. Place the cut potatoes into a medium saucepan and cover with cold water and 2 tbsp salt.
Cover the pan and place on high heat until the water comes to a boil, then remove the lid and decrease the heat to a simmer. In a small saucepan, melt the butter and bring the cream to a light simmer and turn off the heat. Cook the potatoes until they are tender, about 10-15 minutes, then strain.
In a smaller saucepot, melt your butter then add your cream and bring it to a slight simmer and remove it from heat.
Mash the potatoes until they are as smooth as possible then add the cream, butter, and salt. Use a food mill if you have one, they are the best way to get smooth and fluffy mashed potatoes.
In a larger saute pan, add cooking oil to medium-high heat then add your ground beef and seasonings.
Once the ground beef is fully cooked, add your vegetables to your pan and give your pan a stir to evenly combine your ingredients.
Stir in your butter. Once it is melted, add your flour and stir, and add your milk. This will need to simmer on medium heat for about 2-3 minutes until it thickens and cooks the flavor of raw flour out of the sauce.
Add your pie filling evenly to a baking dish. Top the filling with the mashed potatoes, evenly spreading with a smooth spatula.
Place in the oven at 400 degrees for 20 minutes or until the top of the potatoes begins to turn golden brown.
Remove from oven and place on a cooling rack for 10 minutes before serving
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