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Shepaerd's Pie w/ Rutabagas
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Posted In: Entrees-General
Page Views: 182 views
Preparation Time: 25 minutes
Cooking Time: 40 minutes
PrintIngredients
4 potatoes peeled and cut into chunks
2 small to medium rutabagas peeled and cut into chunks
1lb of ground beef, lamb, pork or turkey
2 x-large carrots diced (more if they are small)
2 small ounions peeled and diced
1 small head of garlic (I like garlic use less if you want)
1 to 2 TBS of Worcestershire sauce
salt
freshly ground black pepper
1/2 cup of milk
1 TBS of butter
Story
The general recipe came from one of my favorite cook books "The Eat Local Cookbook" by Lisa Turner. I changed it up so that I would only need to use 1lb of ground beef, lamb, pork or turkey and could cook it in an 8" x 8" 2qt baking dish.Directions
Put potatoes and rutabagas in pot cover with 1 inch of water, bring to a boil, reduce heat and cook for 20 mins until soft
When potatoes and rutabagas are half cooked begin preheating oven to 350. Place ground beef into a hot large frying pan to brown on med-high heat. When beef is half cooked add carrots, onion and garlic. Continue to cook over medium heat until carrots are soft. When carrots are soft add Worcestershire sauce and salt and pepper to taste.
Place cooked beef and carrots evenly in the bottom of the 2qt baking dish.
Strain potatoes and rutabagas. Then I run them through a ricer into a bowl, add milk, butter, salt and pepper to tasted and then whip them by hand, but you could also just mash them by and/or use and electric mixer.
Once the potatoes and rutabagas are whipped or mashed spread them evenly on top of the cooked beef and carrots.
Cook in preheated oven for 35 to 45 mins.