Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:

Connect with Maggie on

Casserole, Main Courses, Main Dish, Meat, Irish Cuisine

Shepherd's Pie - Rachael Ray

Source: Rachael Ray Magazine - April 2008
URL: http://www.rachaelraymag.com
URL: http://nalbone.us/recipes/

Servings: 8
Yield: 1 Pie

Preparation Time: 45 minutes
Start to Finish Time: 1 hour 10 minutes

Note: Extra veggies stretch a pound of lean ground beef in this classic casserole.

Ingredients

2 pounds Yukon Gold potatoes, halved
2 tablespoons extra virgin olive oil
10 ounces cremini mushroom slices
2 carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 onion, sliced
1 pound extra lean ground beef
1/4 cup flour
1 1/2 cups beef broth
1/2 cup canned crushed tomatoes
salt and pepper, to taste
3/4 cup 2% milk
1 1/2 pounds baby spinach

Directions

In a large saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot; cover.
In a large, deep skillet, heat 1/2 tablespoon olive oil over high heat, add the mushrooms and cook, stirring, until browned, about 5 minutes. Arrange in a greased 9-by-13-inch baking dish in an even layer.
In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add the carrots, parsnips and onion and cook, stirring, until crisp-tender, 6 to 7 minutes. Add the beef and cook, breaking it up, until no longer pink, about 4 minutes. Stir in the flour. Add the beef broth and tomatoes and simmer, stirring, until thickened, about 5 minutes; season with salt and pepper. Ladle the meat mixture over the mushrooms. Reserve the skillet.
Position a rack in the upper third of the oven and preheat to 400 degrees . Add the milk to the potatoes and mash. Season with salt and pepper.
In the reserved skillet, bring 1 cup water to a boil. Add the spinach and cook, turning, until wilted, about 2 minutes; season with salt and pepper. Transfer to a colander; press to extract any liquid.
Arrange the spinach over the meat mixture, then spoon the potatoes on top. Drizzle with the remaining 1/2 tablespoon olive oil. Bake until golden, about 25 minutes.

Per Serving (excluding unknown items): 376 Calories; 14g Fat (33.5% calories from fat); 20g Protein; 43g Carbohydrate; 7g Dietary Fiber; 41mg Cholesterol; 378mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

Print Recipe