Sunday, December 20, 2009

Shepard's Pie

This was not a good meal for Audrey to cook as she was able to do little more than help chop the vegetables. Her family enjoyed the results but her mother was a little overwhelmed at the amount of work left to complete. Audrey is still enjoying her food processor and it goes in the dishwasher so there is little problem with cleanup. The recipe comes from The Healthy Baby Meal Planner by Annabel Karmel.
  • 1 onion, peeled and finely chopped
  • 1 small red bell pepper, seeded and finely chopped
  • 1 tbsp parsley, finely chopped
  • 2 tbsp vegetable oil
  • 2 cups lean ground beef
  • 1 cup chicken broth
  • 1 tbsp catsup
  • 1/2 tbsp Worcestershire sauce
  • salt and pepper
  • 1 1/2 cups mushrooms, washed and sliced
  • 1 tbsp butter
  • 4 cups potato, peeled and chopped
  • 1 1/2 tbsp butter
  • 1/4 cup milk
  • salt and pepper
Audrey's Tasks:
  1. Chop the onion, carrots, and potatoes
  2. Place in the pot to cook
Mom's Tasks:
  1. Everything else
    Fry the chopped onion, bell pepper, and parsley in the oil until softened. Meanwhile, in a skillet, brown the ground meat. Stir meat into the onion mixture and add broth, catsup, Worcestershire sauce, and seasoning. Cook over a low heat for about 20 minutes. Meanwhile, saute the mushrooms in the butter and add these to the meat when it is cooked.
    To make the topping, boil the potato in lightly salted water for about 15 minutes or until tender. Mash them together with half the butter, the milk, and some salt and pepper. Spread over the meat either in one large dish or in four individual dishes, then cook in an oven preheated to 350F for 10 minutes. Dot the top with the remaining butter and put under a hot broiler for about 3 minutes or until golden.

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