SHEPHERD’S PIE In episode 3 of “Cooking with Alli” Allison prepares a Mascolo family favorite shepherd’s pie with a big assist from her sous chef Michelle Mascolo. Shepherd’s Pie has it origins in the 1700’s from United Kingdom, Ireland, and France. The idea for the dish came about as a way to use leftover meats and vegetables topped with a mashed potato crust. The dish has some different variations and is a perfect comfort food on cold fall nights. In our house it has become a Saint Patrick’s Day tradition as an alternative to corned beef and cabbage.
INGREDIENTS:
2 lbs of ground beef
3 cloves of garlic (minced)
1 med yellow onion (diced)
1/2 bag of frozen peas & carrots
1/2 can of tomato paste
1 cup of worcestershire sauce
Steak seasoning
olive oil
Mashed Potatoes
2 lbs of Potatoes (peeled and quartered)
4 tablespoons of butter
1-1/2 cup of milk
Season with salt & pepper
Method:
- Sautee garlic and onions in a large sauce pan with olive oil.
- Place ground beef into a pan and add steak seasoning until browned.
- Add tomato paste and worcestershire sauce in the pan and fold in ingredients.
- Boil 2 lbs of potatoes until they are tender then drain and place back into the pot.
- Add butter, milk, salt, and pepper to the potatoes and mash with hand mixer until smooth and fluffy.
- Place meat into a pie pan spreading it evenly, put top layer of mash potatoes and spread evenly.
- Set the oven on broil and place shepherd’s pie in the oven until its golden brown on top.
