Hash-browned Shepherd's Pie
This is a good make-ahead dish, because after you have assembled it, it will keep in the refrigerator for 2 or 3 days, or the freezer for 2 or 3 months before cooking. It is also a good dish for using up odds-and-ends of meat or vegetables. For example, you can substitute left-over lamb or beef roast for the hamburger. It will just need a little more moisture and some instant gravy.
- 1 pound lean hamburger
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped green pepper,
- ½ cup chopped carrots
- 1 finely chopped clove garlic or garlic powder
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon crushed rosemary
- ¼ teaspoon paprika
- Salt and pepper to taste
- ½ cup beef broth
- 1 level tablespoon flour
- 2 cups frozen shredded hashbrowns
- ½ cup shredded white cheese such as mozarella or cheddar
- 1 egg
- Pepper and salt.
(Preparation: 20 Minutes. Cooking: 40 minutes)
- In a large skillet, crumble and brown the hamburger. Unless it's fatty, don't bother to drain it.
- Add the carrot, onion, celery and green pepper. (In the pictured version, I also added some chopped green beans.) Stir in and cook for about 5 minutes.
- Add the garlic, paprika, Worcestershire, and a little salt and pepper.
- Sprinkle the flour over the mixture and stir in.
- Add beef stock and stir till thickening and bubbly.
- Add more salt to taste, or more beef stock or water if too dry.
- Pour mixture into a suitable casserole dish (1½ ltr.is about right)
- Ahead of time, allow the frozen hashbrowns to thaw in a suitable bowl. (Note: The reason I use frozen hashbrowns is that they have been treated so as not to turn brown and ugly, as fresh potatoes will do.)
- Add the grated cheese. (Note: I used about 50 grams of Kraft shredded Parmesan-Romano-Asiago which had been sitting in my fridge for ages and was drying out.)
- Add pepper and salt. Mix well.
- Add egg and stir in thoroughly.
- Spoon potato mixture evenly over the meat and vegetables.
- Bake in a 400° oven for 40 - 45 minutes until the crust is golden brown.
- Allow to cool slightly before cutting into squares and serving.
This recipe is sooo more-ish. Although it is ample for two people, I ate ¾ of it the first night. I had the other ¼ today for lunch and wished there were more.
Contributed by Ted