Sunday, September 20, 2015

Shepherds Pies

The Blog Tech and his sweetie had a long trip back from France and I knew when they arrived they would be hungry, so I whipped up some shepherd's pies. Comfort food for coming home.
 Start by sauteing a large diced onion, 3 diced carrots, 3 garlic cloves, 2 stalks of celery and 2 cups of corn in a bit of butter. Add 1 pound of ground beef and 1 pound of ground pork and cook until it is browned.  Season with salt and pepper and 1/2 tsp. of dried thyme.

 Add 3 tablespoons of flour and cook and stir for a couple minutes. Add 3 cups of beef stock, 2 T. Worcestershire sauce, 4 T. tomato paste, a tsp. of kitchen bouquet and a beef bouillon cube. Cook until it begins to thicken.

 Divide it between individual dishes.  You can make this in one large dish but I find that people like having their own.

 Top with mashed potatoes.  I had these leftover and it's a great way to use them up.

 Top the potatoes with some shredded sharp cheddar cheese.  Back at 350 degrees until the juice is bubbling, about 30 minutes.