Round 2 Recipe - Shepherds Pie
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Milk1 tbsp
Butter2 tsps
Salt1 medium
Onion (chopped)6 cups
All-Purpose Flour1 tbsp
Cider Vinegar2 tsps
Garlic (minced)1 tsp
Hot Sauce2 tbsps
Sugar1 cup
Beer3 tbsps
Baking Powder3 cup
ShorteningDirections:
1
Preheat the oven to 350 degrees F
2
Bring a large pot of salted water to a boil over medium heat
3
Add the potatoes, reduce the heat and simmer until the potatoes are cooked through and tender
4
Drain, return to pot and mash with a potato masher
5
In a small pot over low heat, add the butter and milk and heat until hot
6
Mix the butter and milk mixture to the mashed potatoes and season with salt and pepper, to taste
7
(For very creamy potatoes use a hand mixer to incorporate the milk and butter mixture
8
Only mix for about 45 seconds to prevent potatoes from getting gummy
9
) Set aside
10
Evenly divide the beef stew into 4 (11-ounce) ramekins
11
Top with the mashed potatoes and bake until the stew is bubbling and potatoes are slightly browned on top, about 30 minutes
12
In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef
13
In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker
14
Cover and cook on high for 5 hours
15
Transfer to a serving bowl and serve with Beer Biscuits
16
Beer Biscuits: Preheat oven to 375 degrees F
17
In a large mixing bowl, mix all ingredients with a whisk until just combined
18
Using 2 spoons divide dough into 4 even mounds and put on a baking sheet
19
Bake for 8 to 10 minutes until golden brown
20
All-Purpose Baking Mix: In a large bowl combine the flour, baking powder and salt
21
Cut in the shortening with a pastry knife or fork until the mixture is well blended
22
Use in recipes that call for Bisquick or all-purpose mix