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One of my childhood favorites growing up was shepherd’s pie, but as I’m sure you’ve run into, sometimes our kids like things done a bit differently. Recently, all of my stove-top burners were taken and baking the potatoes was my only option. Voila! A modern twist on an English classic!
6 potatoes (your favorite kind of potato)
2 tablespoons Gefen Olive Oil
1 large onion, diced
3 cloves garlic, minced
1 large carrot, diced
2 stalks celery, diced
2 pounds ground beef
2 tablespoons Tuscanini Tomato Paste
2 tablespoons flour
1 cup water or your favorite stock
salt
pepper
1 cup frozen peas
Preheat oven to 425 degrees Fahrenheit.
Scrub the potatoes thoroughly under running water and pat them dry. Prick the potatoes in a few places with your fork. Place the potatoes in a baking dish and bake for 40 to 50 minutes or until potatoes are tender.
While the potatoes are baking, make the meat sauce. In a large, deep skillet, add olive oil and onion sauté until translucent. Add garlic, carrot, and celery and sauté for five more minutes.
Add meat, brown and crumble. Add tomato paste and flour and cook, stirring, for two minutes. Add water or stock, salt, and pepper. Cover and let simmer on low for 45 minutes. Add peas and cook for an additional five minutes.
Slice baked potato in half and season with kosher salt.
Spoon some of the meat sauce on the potato.
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