Cottage/Sheppard's Pie

• 份量: 4 servings
• 准备时间: 30 minutes
• 总时间: 1 hour

配料

4 medium russet potatoes (peeled and cut into 2 inch chunks)

1 tablespoon unsalted butter

½ large yellow onion (diced (about 1 cup)

4 large carrots (diced)

2 cloves of garlic (minced)

1 pound ground beef

3 teaspoons kosher salt (divided)

1 tablespoon all-purpose flour

1/3 cup beef stock

2 tablespoons Worcestershire sauce

¼ cup unsalted butter (cubed)

½ cup heavy cream

½ teaspoon black pepper

1 cup frozen peas

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese

步骤

Bring a pot of water to a boil. Add the potatoes and boil them for 10-15 minutes or until fork tender.

While the potatoes boil, melt the butter in a 10" oven-safe skillet. Add the onions and carrots and cook them until they soften, approximately 8-10 minutes. Add the garlic and beef, using a spatula to break it up as it cooks. Add 1 teaspoon of salt and stir.

Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Simmer the liquid until the juices thicken.

Drain the potatoes and place them back in the pot. Mash the potatoes to break them up. Add the butter and heavy cream. Continue mashing until the potatoes are smooth and the cream and butter are incorporated. Season with the black pepper and 2 teaspoons of kosher salt.

Add the peas and parsley to the beef and vegetables and stir to combine. Spread the mashed potatoes over the top of the meat filling. Sprinkle the grated Parmesan over the top of the potatoes.

Turn the oven to broil. Place the skillet on a sheet pan (in case anything bubbles over the edges of the skillet) and place it under the broiler. Keep an eye on it, and once the potatoes start to take on some golden edges, remove the skillet from the oven and serve.

营养

• 卡路里: 794 kcal
• 总脂肪: 51.1 g
• 饱和脂肪: 26.3 g
• 不饱和脂肪: 20.2 g
• 反式脂肪: 0.4 g
• 胆固醇: 159.7 mg
• 钠: 2260.1 mg
• 总碳水化合物: 52.1 g
• 膳食纤维: 9.2 g
• 总糖: 9.5 g
• 蛋白质: 32.7 g