Another "No Rice" day recipe for you to try on.
This is throwback post for my shepherd pie using australian beef. Its yummmsss maybe because Australian beef is more juicy than local.
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones) - I'm using russet potato
8 tablespoons butter
1 cube beef stok
4 spoon sauce pergo
Mozarella cheese ( optional )
Salt, pepper, other seasonings of choice
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
Mash potatoes in bowl with remainder of butter, season to taste.
|( for this round, i rough up potato with scissor.. randomly cut the edge of the potato to make the peaks dramatically crust.)|
Cook in 180'c oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
|Ready to eat.. yummm|
Looks yummm huh??? It is... Yummeah,