Saturday, January 15, 2011

Shepherd's Pie

1 pound, or more, of cubed beef
1 pound, or more, of trimmed, cubed lamb
salt & pepper
3 Tbsp. vegetable oil
2 onions, minced
2 carrots, peeled and sliced
1 Tbsp tomato paste
1 garlic head, minced
2 Tbsp flour
2 & 1/4 c. chicken broth (or 2 & 1/4 c. water w/ 2 chicken bouillion cubes)
1/4 c. dry red wine (we never have this, and thus never use it)
1 tsp. worcestershire sauce
1 tsp. minced dill
pinch of rosemary

Season meat w/ salt & pepper. Heat 1 Tbsp oil over medium heat, and brown beef in a dutch oven. Remove beef to metal bowl, and brown the lamb in the dutch oven w/ more oil. Remove lamb. Then add more oil, and cook carrots, onions, and salt until softened (approx. 5 mins). Stir in tomato paste & garlic, then add in flour & cook 1 minute. Whisk in remaining ingredients, and return lamb & beef to the pot. Scrape up any browned bits, and bring to a simmer. Cover, reduce heat, and let cook approx 25-30 minutes.

Serve over mashed potatoes.

(You can do the whole, in a dish, over the mashed potatoes thing... but I'm too lazy. :) It's tasty just like this. And it goes great over rice if you have leftovers.)

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