September 20 - Classic Shepherd's Pie

I was looking for a classic Australian dish, and came across with Shepherd's Pie. For some reason, my husband did not like the Shepherd's Pie he tried in England.

But surprisingly he liked my version of Shepherd's Pie. And the kids loved it!

Shepherd's Pie

Ingredients
6 large Yukon potatoes
3 tbsp butter
1/2 cup milk
1 tbsp melted butter
3 tbsp olive oil
3 large shallots, minced
4 celery stalks, finely chopped
1 large carrot, finely chopped
1 large red bell pepper
3 lbs ground beef
1/4 cup Worcestershire sauce
2 tbsp salt
1 tsp freshly ground pepper
4 tbsp flour
1/2 cup water


Cooking Time (110 minutes)
Boil the potatoes in a large casserole for an hour.
After 30 minutes, start cooking the meat.
Heat the olive oil in a large pan or wok.
Add the shallots, celery, carrot and pepper and saute for 10 minutes.
Meanwhile, mix the ground beef and Worcestershire sauce together, taking out the lumps.
Add the ground meat in the pan.
Cook for about 15 minutes.
Add salt and pepper.
In a small cup, whisk the flour and 1/2 cup water together.
Add the flour mixture to the meat.
Mix and cook for another 5 minutes.
Peel the potatoes.
Add 3 tbsp butter and 1/2 cup milk.
Mash the potatoes.
Place the meat in a large baking dish.
Top with mashed potato.
Brush the melted butter on top.
Bake the casserole for 20 minutes at 400 degrees Fahrenheit.
Then broil the casserole for 10 minutes until the top is slightly browned.