Irish Shepherd's Pie Recipe
1-1/2 lb. red skin potatoes, cut into chunks;
4 garlic cloves, chopped;
1 Tbsp. butter;
1 lb. extra-lean ground beef;
2 Tbsp. all-purpose flour;
4 cups frozen mixed vegetables (carrots, corn, green beans, peas);
1 cup beef stock or chicken stock;
2 Tbsp. tomato paste;
3/4 cup dairy sour cream;
1 cup shredded old cheddar cheese;
1 tbsp. fresh parsley;
salt and black pepper to taste.
Boil the potatoes in large saucepan for 20 minutes or until potatoes are tender. Meanwhile, heat the butter in a large non-stick pan and saute the garlic for 2 minutes. Add the ground meat and brown it. Stir in flour and cook 1 minute more. Add mixed vegetables, broth and tomato paste; cook 5 minutes, stirring frequently. Preheat oven to 375°F. Drain potatoes, return to pan, add sour cream and mash until potatoes are smooth and mixture is well blended. Stir in 1/2 cup of the shredded cheese. Season everything to taste. Put the meat mixture in a greased baking dish and cover with the mashed potatoes carefully. Bake the shepherds pie for 20 minutes. Top with parsley and the remaining cheese and bake until cheese is melted.