IDAHOAN GARLIC MASHED POTATOES RECIPES

Name: Shepherd's Pie
Cook time: 30 min
Yield: Makes 6 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, peeled and chopped; 1 large carrot, peeled and chopped; 1 pound ground lamb (or substitute half with another ground meat); 1 cup beef or chicken broth; 1 tablespoon tomato paste; 1 teaspoon chopped fresh or dry rosemary; 1 tablespoon chopped Italian parsley; 1 cup frozen peas; 2 pounds russet potatoes, peeled and cut into chunks; 6 tablespoons unsalted butter; 1/2 cup milk (any fat content); Kosher salt to taste

SHEPHERD'S PIE RECIPE - EPICURIOUS

Shepherd's Pie Recipe - Epicurious image

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.

Provided by Victoria Granof

Total Time 1 hour

Cook Time 30 minutes

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

Steps:

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.

SHEPHERD'S PIE RECIPE - EPICURIOUS

Shepherd's Pie Recipe - Epicurious image

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.

Provided by Victoria Granof

Total Time 1 hour

Cook Time 30 minutes

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

Steps:

1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.

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