|Shepherd's Pie with Husk vegetables. An easy, hearty winter meal for the family.|
2 lbs lean ground beef (I used ground deer meat)
fresh ground black pepper to taste
2 cups onions, peeled and finely chopped
2 sprigs fresh thyme, chopped
1 small sprig fresh rosemary (a little goes a long way)
1 bag Husk sweet corn, thawed
1 bag Husk peas, thawed
1 bag Husk green beans, thawed
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons tomato puree
2 tablespoons flour
7 ounces red wine
2 1/2 ounces Worcestershire sauce
1 liter chicken stock
2 lbs boiled potatoes
4 tablespoons butter
5 ounces milk
2 egg yolks
salt to taste
- In large skillet, brown the meat with the salt and pepper. Drain any fat that has cooked out. With the deer meat it is so lean that I never have this problem. Meanwhile add the potatoes to a large stockpot and begin to boil.
- Next saute the onion and garlic with the thyme until the onion is translucent. Then add the meat, tomato puree, and sprinkle in the flour. Cook 2-3 minutes to cook the flour.
- Add both red wine and worcestershire sauce and cook until half of the liquid has been reduced. Then add the chicken stock. Bring back to a boil and simmer for 30-40 minutes until the mixture is thick. Keep on low and add in Husk vegetables. They are already blanched so just need to be warmed, not cooked.
- Mash the potatoes and add in butter, milk, and salt and pepper to taste.
- Spray non-stick spray in pan if you have a tendency to get things stuck like I do. Layer meat in first, then cover with potatoes. The recipe calls for Parmesan, but I forgot to pick it up at the store so I used some shredded cheddar in the fridge that needed to be finished off. I think the Parmesan would've been better, but you still can't go wrong with sharp cheddar!
- Cook for 18-20 minutes to brown the potatoes.