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Less Mess Shepard’s pie.

February 22, 2011
by Erin B

One of the nice things about cast iron is how nicely it doubles as a both a stove top pan and a oven ready casserole. I love using my Lodge signature pan for just this reason.

Now the recipe:

Shepard’s pie

Implements:
Dutch oven
Large Lodge Casserole
wooden spatula
paring knife
Chef’s knife
cutting board
potato masher 
measuring spoons and cups

Meat filling
1 tbsp. Cooking oil
1 tsp. garlic, minced
1 cup onion, chopped
1 ½ lbs extra lean ground beef
1 tbsp. flour
1 ½ tsp. salt
¼ tsp. pepper
⅓ cup milk
1 tbsp. ketchup
1 Tbsp Worcestershire sauce
1 tsp. prepared horseradish
2 cup mixed vegetables, frozen

Topping:
4 medium potatoes, peeled and diced
boiling salted water
1 tbsp. butter
3-4 tbsp. milk
2 tbsp. butter, melted
½ tsp. garlic
paprika

1. Peel potatoes and cook in boiling salted water until tender, about 20 minutes
2. While potatoes are boiling, heat cooking oil in frying pan. Add garlic and onion. Saute until onions are clear. Add beef. Saute until beef is lightly browned.
3. Sprinkle with flour, salt and pepper. Mix well. Stir in first amount of milk until mixture boils.
4. Add ketchup, Worcestershire, horseradish, frozen mixed veg. Pack into greased 8×8 inch pan or casserole.
5. Drain and mash potatoes. Add first amount of butter, second amount of milk, and garlic. Mash together. Spread over beef mixture.
6. Sprinkle with paprika. Make wave pattern with fork in potato. Bake, uncovered, near top of 350 degree F oven for about 30 minutes until hot and lightly browned. Serves 4 to 6.

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