Shepherd's Pie
Yield: 4 servings
1 TB Extra Virgin Olive Oil
1 lb Lean Ground eef
1 Md Onion, chopped
2 lg Carrots, matchstick slices (shoestring
cut)
1/2 ts Dried Thyme
1/2 C Baby Peas, canned or frozen
3 C Mashed Potatoes
1 TB Unsalted Butter or Oil
Preheat the oven to 350 F. In an all-iron skillet,
heat
the olive oil and saute the beef, onion, carrots,
and
thyme together. Drain off excess fat. Add peas
to mixture
and stir. Spread the potatoes on top.
Dot with butter or brush with oil. Bake until
the crests
of the potatoes are lightly browned, about 20
- 30
minutes.
NOTE: The skillet should have an iron handle so
it can go
right into the oven. If not, transfer meat mixture
to
baking dish before adding potato layer.
|
|