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Chef Don's
Favorite Beef Recipes
Shepherd's Pie
Serves 4
Beef Layer
1 1/2 lbs. Ground Beef
1
Onion, large dice
2 Tbsp. Worcestershire Sauce
1 Tbsp. Garlic, minced
2 Tbsp. Vegetable Oil
Salt and Pepper to taste
Corn Layer
10 oz. Corn, fresh or frozen
Butter or Margarine
Salt and Pepper to taste
Potato Layer
3 Potatoes, peeled & cubed
1 Tbsp. Roasted Garlic
2 Tbsp. Butter or Margarine
1/4 cup Milk or Cream
2 or 3 grates Fresh Nutmeg
Salt and Pepper to taste
Preheat oven to 400°.
Cook and drain the corn. Return to pot, add the butter, salt and pepper, stir and put aside.
Heat
the oil in a sauté pan until it shimmers then add the onion. Cook the
onion until it is well caramelized and remove from the pan. Add the
beef to the sauté pan and cook until well done. Drain the beef and
return to the sauté pan. Add the rest of the beef layer ingredients
including the onion and combine while over medium heat.
While
the meat is cooking boil potatoes and strain well. Mash the potatoes
and add the garlic and butter. Add the cream and whip until fluffy.
Season with nutmeg, salt and pepper.
Grease a 8X8 baking dish.
Place the beef into the pan and flatten out. Layer the corn on top of
the beef layer. Spread the potatoes over the corn and score with a fork
if desired. Bake at 400° for 30 minutes or until the potatoes are
golden brown. Serve.
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