Shepherd's Pie
entree
- 1/2 cup bulgar
- 3/4 cup boiling water
- a couple of tablespoons of olive oil
- 1/2 pound ground beef (I used organic beef from Shaw's)
- a couple of tablespoons of minced onion
- 1 small can of Glen Muir diced fire-roasted tomatoes
- 1 cup (?) of frozen corn
- 3 organic Yukon gold potatoes from the natural foods store on Center St, scrubbed
- 1/2 cup (?) milk (if I'd thought ahead, I'd have made some veggie broth to use for part of this)
- 1-2 tbsp butter + some for dotting on for those who can have it
- Set the oven to 350.
- Nuke the potatoes until they're just tender enough to mash. Meanwhile...
- Stir the boiling water into the bulgar and let it sit for 5 minutes. Pour off excess water.
- Pour a little olive oil into a cast iron skillet and heat up to saute temperature. Add the ground beef and brown. After a few minutes, add the onion and bulgar. When the beef is browned (about 10 minutes?) add the can of tomatoes. Mash the tomatoes a little, then stir in the frozen corn.
- When the potatoes are ready, break into pieces and mash with the butter. Grind a little pepper into it. Mash in the milk.
- Spread on top of the beef mixture and put it in the oven. Set a timer for 25 minutes. It's done when the filling is bubbling and the potato topping is slightly browned. Sprinkle a little salt over the top and dot with butter.
Servings: 4