 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This recipe is a sort of hybrid between beef stew and shepherds (or cottage) pie. It's great for cold winter nights! Ingredients:
1 1/2 lbs stew meat (pre-cut) |
1 onion |
1 -2 cup mixed vegetables (carrots, peas, corn) |
3 large potatoes (peeled and chopped) |
8 tablespoons butter |
1/4 cup milk |
1/2 cup beef broth |
1 teaspoon worcestershire sauce |
salt & pepper |
Directions:
1. 1. Boil peeled and chopped potatoes.
2. 2. Melt 4 tablespoons of butter in a medium saucepan.
3. 3. Saute onions in butter (10 minutes over medium heat). Add all other vegetables. Cover, lower heat.
4. 4. Melt 1 tablespoon of butter in a large saucepan.
5. 5. Brown pre-cut pieces of meat on each side.
6. 6. Add vegetables to meat and saute.
7. 7. Add salt, pepper and worcestershire sauce.
8. 8. Add beef broth and cook uncovered on low for 10 minutes.
9. 9. Mash potatoes with remaining butter and milk. You can add milk gradually to make potatoes as creamy as you'd like.
10. 10. Place beef and vegetables in bottom of baking dish. Add potatoes on top. Create peaks with the mashed potatoes (they will brown nicely).
11. 11. Cook at 400 degrees for 30-40 minutes until bubbly and browned.
|
|