Shepherd’s Pie

Shepherd’s Pie

1 tablespoon 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 flour
1/3 cup beef stock
2 tablespoons Worcestershire sauce
4 medium russet potatoes, peeled and cut into 2 inch chunks

  • 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 are boiling, melt the butter in a large skillet. Add the onions and carrots and cook them until they start to 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.
  • Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Let it simmer until the juices thicken.

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