Beef and Potato Pie

 

This lighter version of Shepherd's Pie was a big hit for a comfort dinner on chilly 11/26/13.

Ingredients

• 2 teaspoons vegetable oil
• 3 cloves garlic, minced
• 8 ounces ground beef (I used ground pork)
• 1 medium onion, chopped
• 2 ribs celery, thinly sliced
• 2 carrots, chopped

• 1 russet potato, thinly sliced
• Salt
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce (omitted)
• 1 teaspoon unsalted butter, melted

Preparation

1. Preheat oven to 375ºF. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef and sauté until no longer pink, about 4 minutes. Stir in onion, celery and carrots; sauté for 5 minutes.

2. In a pot, cover potato slices with cold salted water and bring to a boil. Cook until just beginning to soften, 2 to 3 minutes; drain.

3. Sprinkle flour over mixture in skillet; sauté for 1 minute. Add broth and Worcestershire sauce. Cook, stirring, until sauce starts to thicken, about 2 minutes. Transfer to a 9-inch pie pan; cover with potato slices.

4. Brush pie with melted butter; sprinkle with salt. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler to high and place pie on a rack about 5 inches from heat source. Broil until potatoes are golden brown, 2 to 3 minutes.

http://www.myrecipes.com/recipe/beef-potato-pie-50400000121447/