Padma Lakshmi’s Shepherd’s Pie


1. Peel a potatoes and cut into 1/2-inch dice. Place in a middle saucepan and cover with cold water. Set over high heat, cover, and move to a boil. Once boiling, uncover, diminution a feverishness to middle to say a ready and ready until tender, about 10 minutes. Drain a water. Place a divert and butter in a saucepan with potatoes, supplement 1 teaspoon of kosher salt and 1/2 teaspoon creatively belligerent black pepper. With an electric palm mixer, puree until smooth. Set aside.

2. Preheat oven to 375°F.

3. While a potatoes are cooking, ready a filling. Heat canola oil in a vast sauté pan over middle high heat. Add a shallots and bell pepper, cooking 3-4 minutes, until softened. Add a garlic and ginger, and ready for 1 minute. Add a belligerent beef, and cook, covered, until browned, 4-5 minutes. Add thyme, red peppers flakes, 1 teaspoon of kosher salt and 1/2 teaspoon creatively belligerent black pepper, stirring to combine. Dissolve the tomato pulp in 1/2 crater prohibited water, and supplement to a beef mixture, along with the Worcestershire sauce. Simmer on low heat, uncovered, for 10 to 12 minutes, until sauce has thickened.

4. Spread beef reduction uniformly in an 11- by 7-inch baking dish. Top with a crushed potatoes, starting around a edges to emanate a sign and forestall a reduction from effervescent over. Top with shredded cheese. Place in a oven and bake for about 20 minutes, or until a cheese is melted and bubbly.

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