Shepherd's Pie With Three Peppers Recipe
Ingredients
| Potatoes | 4 Large, halved | |
| Vegetable oil | 3 Tablespoon | |
| Onions | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Ground beef | 1 Pound | |
| Beef Stock | 1/2 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Prepared horseradish | 1 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| 1-1/2 cups diced sweet red, green and yellow peppers | ||
| 1/3 cup hot milk | ||
| Eggs | 2 , separated | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Ground nutmeg | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In saucepan of lightly salted boiling water, cook potatoes for about 20 minutes or until tender; drain well.
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened.
Add mushrooms; cook for 2 to 3 minutes or until golden.
Transfer to greased 8-cup (2 L) shallow baking dish; set aside.
In same skillet, cook beef over medium-high heat, breaking up with back of spoon, for about 5 minutes or until no longer pink.
Drain off fat.
Add to mushroom mixture.
In same skillet, bring stock and tomato paste to boil, stirring constantly.
Remove from heat.
Stir in horseradish, mustard, thyme, 1/2 tsp (2 mL) salt and pinch of pepper; add to meat mixture, mixing well.
In clean skillet, heat remaining oil over medium heat; cook sweet peppers for 2 to 3 minutes or until tender-crisp.
Sprinkle over meat mixture.
Mash potatoes.
Blend in hot milk, egg yolks, Cheddar cheese, 1 tsp (5 mL) salt, and pepper and nutmeg to taste.
Beat egg whites until stiff peaks form; fold into potato mixture.
Spoon evenly over meat mixture.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 350°F (180°C); bake for 20 minutes longer or until filling is bubbly and top is golden.
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened.
Add mushrooms; cook for 2 to 3 minutes or until golden.
Transfer to greased 8-cup (2 L) shallow baking dish; set aside.
In same skillet, cook beef over medium-high heat, breaking up with back of spoon, for about 5 minutes or until no longer pink.
Drain off fat.
Add to mushroom mixture.
In same skillet, bring stock and tomato paste to boil, stirring constantly.
Remove from heat.
Stir in horseradish, mustard, thyme, 1/2 tsp (2 mL) salt and pinch of pepper; add to meat mixture, mixing well.
In clean skillet, heat remaining oil over medium heat; cook sweet peppers for 2 to 3 minutes or until tender-crisp.
Sprinkle over meat mixture.
Mash potatoes.
Blend in hot milk, egg yolks, Cheddar cheese, 1 tsp (5 mL) salt, and pepper and nutmeg to taste.
Beat egg whites until stiff peaks form; fold into potato mixture.
Spoon evenly over meat mixture.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 350°F (180°C); bake for 20 minutes longer or until filling is bubbly and top is golden.
Chef
