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  • The Black Labrador's Shepherd's Pie

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    The Black Labrador's Shepherd's Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb Grnd Chuck
    • 1/4 lb Yellow onion, minced
    • 1/2 c. Celery, minced
    • 2 x Garlic Cloves, pressed
    • 2 ounce Beef Paste, (see note)
    • 1 c. Water
    •     Flour
    • 2 lb All-purpose potatoes, peeled, cut up and boiled
    • 1/2 stk , (4 Tbsp.) Butter
    • 2 x Carrots, scraped and sliced into rounds
    • 1/4 lb Cheddar Cheese, shredded

    Directions

    1. Saute/fry beef, onion, celery and garlic in large pan till well-done, about 20 min. Strain the beef mix. Make a gravy with beef base and water and whisk in sufficient flour to thicken, about 2 Tbsp..
    2. When gravy comes to a boil, add in the beef mix. Drain cooked potatoes and mash with butter; set aside. Blanch carrots (cook briefly in boiling water) and add in to beef mix. Place in a shallow 2-qt casserole or possibly baking pan. Spoon potatoes on top of beef. Bake 20 min at 350 degrees. Top with cheese and let sit till cheese is melted, about 5 min.
    3. Makes 6 to8 servings.
    4. NOTE: Beef base is a commercial product usually found in supermarkets on the soup and bouillon shelves. It is a paste. The Black Labrador uses Frosted Acres; another brand is Monir's. One c. bouillon or possibly stock may be substituted for beef base and water for gravy.

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