not-so shepherd's pie

Ingredients

    2 lbs. russet potatoes peeled and cubed
    2 lbs. ground beef
    1/3 C. almond or coconut milk
    1 Tbsp. ghee or butter + addition to sauté with
    1 lb. mushrooms such as baby bellas sliced
    1 cup diced onion
    3 carrots chopped
    1/2 lb. asparagus cut into 1 inch pieces
    3 cloves of garlic chopped
    2.5 Tbsp. arrowroot powder or tapioca flour
    1.5 C. beef broth
    1 small can of tomato paste
    1/2 tsp. horseradish
    3 sprigs of thyme finely chopped

Instructions

  • heat up kitchen appliance to 400*
  • Add russet potatoes to massive stock pot and fill with water till simply covering the potatoes and convey to a boil
  • Once potatoes come back to a boil, scale back heat to a simmer and simmer for 15-20 minutes, till tender to a fork
  • completely drain potatoes and come to heat pot
  • Heat potatoes on low for 1-2 minutes to get rid of any further wet
  • in the meantime heat almond or coconut milk with clarified butter or butter till fusible
  • Add fusible clarified butter / butter / milk mixture into potatoes and stir completely till incorporated and salt to style
  • Heat an outsized pan to medium high heat and add one tsp or clarified butter or butter
  • Once heated add sliced mushrooms and sauté till overdone and wet has overdone off, salt to style
  • take away mushrooms from pan and add asparagus items and thyme and sauté till gently tender
  • in the meantime in a very massive dutch kitchen appliance add heat one Tbsp of clarified butter or butter on medium high
  • Add shredded carrots and onions till semitransparent
  • Add garlic and cook for added two minutes
  • Push ingredients to aspect of dutch kitchen appliance and add beef
  • Brown beef and cook completely
  • Once browed, add arrowroot flour and mix
  • Add stock and stir all ingredients completely
  • Add ingredient and horseradish and incorporate
  • Cook on medium till sauce thickens regarding ten minutes and add asparagus in
  • in a very separate baking dish add beef and vegetable mixture
  • Layer mushrooms on high
  • Spoon mashed potatoes over high and unfold equally and every one on the sides
  • Bake for twenty minutes



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