Irish Shepherd's Pie Recipe Ground Beef

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for 6 servings

• ii tablespoons butter
• 1 cup onion ( 150 chiliad ), chopped
• 2 garlics , minced
• 1 lb ground beef ( 455 g )
• 2 teaspoons dried parsley
• 1 teaspoon dried rosemary
• one teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon footing black pepper
• 1 tablespoon worcestershire sauce
• 3 tablespoons love apple paste
• 2 tablespoons all purpose flour
• 1 cup beef broth ( 240 mL ), or ruby wine
• 1 cup mixed peas and carrots ( 150 g ), frozen or canned
• 1 cup diced tomato ( 200 1000 ), canned, drained and rinsed
• ½ cup frozen corn kernels ( 75 thousand ), or canned
• ½ loving cup shredded precipitous cheddar cheese ( 50 g )

• 2 cups chicken broth ( 480 mL )
• 4 tablespoons butter
• ¼ teaspoon common salt
• ½ cup sour cream ( 120 yard )
• ane ½ cups murphy flakes ( 150 g )
• 2 dark-green onions , stems sliced very thin
• ½ teaspoon pepper , garnish

1. Preheat the oven to 400°F.
2. Melt butter in a skillet over medium-loftier estrus. Melt the onions for v minutes. Then, add garlic and cook for ane minute.
3. Ready onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
4. Add meat dorsum in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and lycopersicon esculentum paste. Stir until completely well incorporated
5. Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for five minutes.
6. Evenly shine meat mixture onto lesser of the skillet (or printing into the lesser of a 9x9"inch baking dish). Sprinkle cheddar cheese over the elevation.
7. Potatoes: Heat goop, butter, and salt in a basin in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully captivated. (Annotation: the potatoes demand to be thick to pipage perfect peaks.
8. Apply a "star tip" on a piping bag (or a Ziploc pocketbook with corner snipped). Fill purse and pipe potatoes into skillet or baking dish, covering the meat.
9. Sprinkle chopped onions & pepper on pinnacle.
10. Bake uncovered for thirty minutes.
11. Serve hot.

for vi servings

• 2 tablespoons butter
• 1 cup onion ( 150 g ), chopped
• two garlics , minced
• 1 lb ground beef ( 455 g )
• two teaspoons stale parsley
• 1 teaspoon dried rosemary
• one teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon worcestershire sauce
• 3 tablespoons tomato plant paste
• two tablespoons all purpose flour
• ane cup beef goop ( 240 mL ), or red vino
• ane cup mixed peas and carrots ( 150 g ), frozen or canned
• ane cup diced tomato ( 200 g ), canned, tuckered and rinsed
• ½ cup frozen corn kernels ( 75 g ), or canned
• ½ cup shredded sharp cheddar cheese ( l g )

• two cups chicken goop ( 480 mL )
• four tablespoons butter
• ¼ teaspoon salt
• ½ loving cup sour cream ( 120 g )
• i ½ cups potato flakes ( 150 g )
• ii green onions , stems sliced very thin
• ½ teaspoon pepper , garnish

1. Preheat the oven to 400°F.
2. Melt butter in a skillet over medium-high heat. Melt the onions for v minutes. Then, add garlic and cook for 1 minute.
3. Gear up onions and garlic aside and in the same skillet, add together ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Bleed & rinse meat in a colander.
4. Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, common salt, pepper, and Worcestershire sauce. Then, stir in flour, and love apple paste. Stir until completely well incorporated
5. Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
6. Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the acme.
7. Potatoes: Heat goop, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and tater flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Annotation: the potatoes need to be thick to pipage perfect peaks.
8. Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill up purse and pipage potatoes into skillet or blistering dish, covering the meat.
9. Sprinkle chopped onions & pepper on top.
10. Bake uncovered for thirty minutes.
11. Serve hot.

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Source: https://tasty.co/recipe/irish-cottage-pie-with-ground-beef

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