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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Beef and Potato Pie is our take on the English Shepherd's Pie. For our one-dish version, we cover the mixture with thinly sliced potatoes. Ingredients:
2 teaspoons vegetable oil |
3 cloves garlic, minced |
8 ounces ground beef |
1 medium onion, chopped |
2 ribs celery, thinly sliced |
2 carrots, chopped |
1 russet potato, thinly sliced |
salt |
2 tablespoons all-purpose flour |
1 1/4 cups low-sodium beef broth |
1 teaspoon worcestershire sauce |
1 teaspoon unsalted butter, melted |
Directions:
1. Preheat oven to 375ºF. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef and sauté until no longer pink, about 4 minutes. Stir in onion, celery and carrots; sauté for 5 minutes.
2. In a pot, cover potato slices with cold salted water and bring to a boil. Cook until just beginning to soften, 2 to 3 minutes; drain.
3. Sprinkle flour over mixture in skillet; sauté for 1 minute. Add broth and Worcestershire sauce. Cook, stirring, until sauce starts to thicken, about 2 minutes. Transfer to a 9-inch pie pan; cover with potato slices.
4. Brush pie with melted butter; sprinkle with salt. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler to high and place pie on a rack about 5 inches from heat source. Broil until potatoes are golden brown, 2 to 3 minutes.
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