Shepard's Pie
1 Lb lean ground beef
1 1/2 tsp vegetable oil
1/2 yellow onion- minced
2 cloves garlic-minced
1 large carrot diced small - steamed
2 russet potatoes diced small - steamed
1 to 1 1/2 tsp Worcestershire sauce
1 tsp soy sauce
1 Tbs corn starch
1 tsp oregano
2 tsp beef bouillon
1 1/2 Cups water
3 egg whites, beaten.
*Instant mashed potato recipe 12 servings*
Bottom crust recipe * Butter Puff* Double this recipe.
1 1/4 Cup sifted AP flour
1 stick of salted butter
2-3 Tablespoons of ice water
Cut the butter into the flour until it's a fine crumb. Gradually add the water until the dough is soft and incorporated. Roll, Cut shape, repeat. Makes about 8 Flaky crusts.
Total made was 16 pies.
1.) The tops will be instant mashed potatoes. Make the crusts first using the bottom side pastry cutter.Set aside.
2.) Make a batch of instant potatoes set aside.
3.) Steam the potatoes and carrots together until they are fork tender, about 20 min. Remove from heat. Set aside.
4.) Saute the onions and vegetable oil together until the onions are clear and tender.
Add the garlic and ground beef cook thoroughly.
5.) mix the cornstarch, bouillon, worcestershire sauce, oregano, soy sauce together with the beef.
Add the water. Simmer 10-15 minutes.
6.) Fold the steamed veggies into the meat mixture. Simmer a few minutes more.
If you need need to thicken or thin the gravy now's the time to do it. Remove it from the burner.
Preheat the pie maker
Add the dough pieces, 1/3 cup filling. For the tops I used a large tablespoon from the drawer. Close to 2 Tablespoons.Per pie.
Rolled the instant potatoes into a ball, then flattened them a little bit. Enough to cover the top.
Brush on the beaten egg whites.
Bake for 20 minutes.
