Shepherds Pie Recipe by Aidan Hartwell
Cooking Instructions 45 minutes 1 Peel and dice potatoes in to one inch chunks. Add to salted pot of water and bring to boil. Boil for at least 8 minutes or until potatoes are pierced easily with a fork (no crunch) 2 Mash potatoes, add sour cream and seasonings per "mashed potatoes" ingredient section. 3 In a cast iron skillet, cook meat until half browned. Add in diced onion and salt to preference. 4 Once your meat is fully browned, but there is still water in the skillet, add your garlic. Cook until water is gone and only fat remains. Remove meat mixture, leaving the grease 5 Add butter (if there's not much fat, go with 2.5 tbsp, if there's a bit left, add only 2). Once butter is melted, add flour and whisk constantly to create a roux 6 Once roux is appropriate color, slowly whisk in your Guiness (be very careful of steam). 7 Very quickly whisk in tomatoes and herbs after you're done pouring the Guinness in. It should thicken fast. Turn off heat. 8 Add your meat mixture back in. Once stirred where meat is coated in gravy, add drained peas and carrots on top and mix in until everything is coated 9 Either put the mixture in a casserole dish, or while still in the skillet, add mashed potatoes on top 10 Top with cheese, and bake at 375°F for 10-15 minutes until cheese is melted 1 Peel and dice potatoes in to one inch chunks. Add to salted pot of water and bring to boil. Boil for at least 8 minutes or until potatoes are pierced easily with a fork (no crunch) 1 Peel and dice potatoes in to one inch chunks. Add to salted pot of water and bring to boil. Boil for at least 8 minutes or until potatoes are pierced easily with a fork (no crunch) 2 Mash potatoes, add sour cream and seasonings per "mashed potatoes" ingredient section. 2 Mash potatoes, add sour cream and seasonings per "mashed potatoes" ingredient section. 3 In a cast iron skillet, cook meat until half browned. Add in diced onion and salt to preference. 3 In a cast iron skillet, cook meat until half browned. Add in diced onion and salt to preference. 4 Once your meat is fully browned, but there is still water in the skillet, add your garlic. Cook until water is gone and only fat remains. Remove meat mixture, leaving the grease 4 Once your meat is fully browned, but there is still water in the skillet, add your garlic. Cook until water is gone and only fat remains. Remove meat mixture, leaving the grease 5 Add butter (if there's not much fat, go with 2.5 tbsp, if there's a bit left, add only 2). Once butter is melted, add flour and whisk constantly to create a roux 5 Add butter (if there's not much fat, go with 2.5 tbsp, if there's a bit left, add only 2). Once butter is melted, add flour and whisk constantly to create a roux 6 Once roux is appropriate color, slowly whisk in your Guiness (be very careful of steam). 6 Once roux is appropriate color, slowly whisk in your Guiness (be very careful of steam). 7 Very quickly whisk in tomatoes and herbs after you're done pouring the Guinness in. It should thicken fast. Turn off heat. 7 Very quickly whisk in tomatoes and herbs after you're done pouring the Guinness in. It should thicken fast. Turn off heat. 8 Add your meat mixture back in. Once stirred where meat is coated in gravy, add drained peas and carrots on top and mix in until everything is coated 8 Add your meat mixture back in. Once stirred where meat is coated in gravy, add drained peas and carrots on top and mix in until everything is coated 9 Either put the mixture in a casserole dish, or while still in the skillet, add mashed potatoes on top 9 Either put the mixture in a casserole dish, or while still in the skillet, add mashed potatoes on top 10 Top with cheese, and bake at 375°F for 10-15 minutes until cheese is melted 10 Top with cheese, and bake at 375°F for 10-15 minutes until cheese is melted More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Coffee and Cocoa Cookies (with White Chocolate Chips) Carbonara buldak with tteokbokki Spicy gochujang tteokbokki Orange Sauce Salmon: A Perfect Fusion of Zesty and Savory Flavors Crockpot Corned Beef and cabbage Coffee and Cocoa Cookies (with White Chocolate Chips) Kombucha Spicy gochujang tteokbokki California Farm Saint Patricks’ Day Stew Carbonara buldak with tteokbokki Mapo Tofu Noodles! 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