Shepherd's Pie Recipe #18513
Allspice version. All meat and potatoes!
by Sharlene~W
50 min | 15 min prep
SERVES 6
- 1 1/2 lbs boiling potatoes
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon oil
- 1 1/2 lbs lean ground beef
- 2 tablespoons flour
- 1/2 cup beef stock
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon allspice
- 3 tablespoons red wine vinegar
- 2 teaspoons worcestershire sauce
- 2 tablespoons butter
- 1 tablespoon milk
- Cut potatoes into chunks.
- Put saucepan with salted water and bring to a boil.
- Reduce heat and cook until tender, 15 to 20 minutes; drain.
- Cook onions in oil in frying pan over medium heat until soft, about 5 minutes.
- Add garlic and cook another minute.
- Crumble in beef and cook until no longer pink; drain off excess fat.
- Stir flour into meat and then add stock slowly.
- Stir in salt, pepper, allspice, vinegar and Worcestershire sauce.
- Cook for 1 to 2 minutes.
- Pour into 1 1/2 quart casserole.
- Preheat oven to 400°F.
- Mash potatoes with salt and pepper and the 1 tablespoon of the butter and milk.
- (The potatoes will be quite dense).
- Spread over meat.
- Brush top with remaining butter.
- Bake until top is golden, 25 to 30 minutes.
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5 stars