RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1458
| View Recipe |
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| Recipe Name: |
Rachael's Shepherd's Pie |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Irish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
0.5 Cup beer, dark
1 Tablespoon worcestershire sauce
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.
While potatoes are cooking, heat a large skillet over medium-high heat with oil. Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5 to 6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently.
Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.
Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.
Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.
Top potatoes with paprika and broil 6 to 8 inches from the heat until evenly browned, about 2 to 3 minutes. Sprinkle with chopped parsley and serve. |
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| Nutrition per Serving: |
| Calories: |
1824 |
Total Carbs: |
51.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
152.7 |
Fat: |
60.0 |
Protein: |
58.95 |
| Fiber: |
27.19 |
Sodium: |
179.81 |
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