A Variation on Shepherds PieFrom athena2k1 8 years ago
- For Filling: shopping list
- 2 lbs stewing beef (very lean) shopping list
- water shopping list
- soy sauce shopping list
- smoked paprika shopping list
- Frozen or fresh peas shopping list
- 1 medium-large onion (more if you like a lot of onion flavor) shopping list
- 3 heads (not cloves - whole heads) of garlic shopping list
- olive oil shopping list
- butter (not margarine) shopping list
- 3-4 heaping teaspoons (tableware spoons) organic baking flour shopping list
- 1 5 1/2 quart pot shopping list
- 1 10 inch pan shopping list
- For Mashed Potatoes: shopping list
- 2 small potatoes and 5-6 medium potatoes (aprox) shopping list
- Non-Fat (skim) milk shopping list
- butter shopping list
- Mixer shopping list
- Same 5 1/2 quart pot or another large pot if you want to speed things up shopping list
- Plastic wrap OR Foil shopping list
- AND your favorite pie crust recipe or frozen crust for (2) nine inch pies shopping list
How to make it
- Start with the Mashed Potatoes: Clean the potatoes well. Fill pot with hot water, and add a little salt - actually amount is unimportant and wait to boil. Add potatoes to water.
- Check occasionally with a fork to see if they are done.
- After they are fully cooked set them aside to cool enough to handle them with your fingers. Then remove skins (unless your family likes the skins - I do, but others don't so I remove them)
- Add potatoes to mixer, and add aprox 1.5 cups of non-fat milk (no need to get high fat on these - save it for the butter) and butter to taste (I use tons, probably a whole stick) **note: It's probably best to start with about half of what you think you'll want to use, and then as the mixer is going add more gradually - I don't know if it makes much of a difference, but this is how I always do it.
- Then place plastic wrap or foil over the top and place in the refrigerator until ready to add it to the top of the pies.
- all of this can be done at the same time as other steps of making the pie filling as well.
- Pie Filling:
- Put all the meat in the pot and fill with water just a little more than needed to cover the meat (this meat should be pre-cut into chunks --- not one big hunk of meat) and cook on high.
- Chop the onion - rough or uniform doesn't matter. Put half directly in with the beef.
- Other half of onion will go into the 10 inch pan. Do not pre-heat the pan before adding the onion. After adding the onion drizzle just enough olive oil to cover about half the onions, add about a tablespoon of butter, and about 3 shakes of paprika.
- Cook until onions caramelize (stir occasionally at first, and then more frequently so they don't burn)
- After the onions caramelize, then add them (and whatever olive oil/butter is in the pan) into the larger pot with the beef.
- Add a few more shakes of paprika to the pot with the beef. Stir.
- Add about 3 "glugs" of Soy Sauce. Stir.
- Start to roast your 3 garlic heads according to the recipe found here: http://www.elise.com/recipes/archives/001712roasted_garlic.php
- ***I didn't really know how long to cook this, but I wanted to make sure it was good and flavorful and tender, so I let it cook for about 3.5 hours. If you know it won't take you that long - go for it, shorten the time for stewing*** At this time, after all the ingredients have been added, I lower from high to about medium for the duration of the cooking time.
- After the beef is done enough, spoon out the beef chunks and slice them into much smaller pieces (think bite-size for a 2 year old child) and add them back into the pot. Cutting WITH the grain of the meat is important for consistency.
- Add the peas into the pot now.
- Now add the roasted garlic paste into beef broth a little bit at a time, tasting as you go to check for what you like.
- Gradually add flour one spoonful at a time to thicken the broth into a stew-like consistency. **If you have never made a stew before, note this: do not expect the thickening to occur instantly, it takes a little while (3-5 min or so) before knowing if you'll need to add the next spoonful of flour or not.**
- Now, put the pie crusts into the oven as you would with any other pie for just a bit - remove from the oven, and pour half of the beef mixture into each one.
- Place mashed potatoes on top (I recommend microwaving the potatoes so they are easier to mush around on top, as I put them on cold from the fridge and it made a bit of a mess). Broil at 375 until crispy on top to your liking, I think I put mine in for about 10 minutes.
- The pies will need to set up before dishing out.
- I made this with homemade creamed corn - and everyone raved.
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