Absolutely delicious recipe adapted to be kosher and can be made with leftover beef, how yummy!
Incredible shepherd's pie recipe that everyone will love!
1.5 lbs ground beef or 3 cups chopped cooked leftover beef (chop in food processor)
1 cup chopped yellow onion
2 cloves garlic minced (or 2 of the frozen dorot garlic cubes)
1/4 tsp thyme (pereg)
1/4 cup all purpose flour
2 1/2 cups beef broth (2 telma beef bouillon cubes dissolved)
1 tbsp Worcestershire sauce (no fish-gefen)
1 cup chopped carrots
1 cup frozen peas
1 cup frozen corn
4 large russet potatoes peeled and cut into 2-inch pieces
1 egg lightly beaten
1 cup chicken broth (1 telma chicken bouillon cube dissolved or use osem consomme or Tabatchnick broth)
In a large skillet on stovetop over medium heat cook beef thoroughly till no pink remains. If using chopped cooked beef, cook in a tablespoon of oil till heated.
Add onions and garlic, cook till soft. Season with salt & pepper.
Stir in thyme and flour, cooking for one minute. Stir in beef broth, Worcestershire sauce and vegetables.
Bring to a boil then reduce heat and simmer, partially covered, 20 minutes or till mixture is thick and carrots are tender. Spoon filling into a 2 1/2 quart baking dish.
Top with potato topping (recipe follows) and sprinkle with paprika. Bake at 400 for 30 minutes or till browned and bubbly.
Potato topping: Boil potatoes till tender, drain and mash. Temper egg by stirring in a small amount of the hot potato. Add broth and egg to potato and whisk till smooth.