Maggie's Shepherd's Pie

"Shepherds pie with a bit of a kick!"
 
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Ready In:
50mins
Ingredients:
19
Serves:
6-8

ingredients

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directions

  • Boil potatoes in salted water approximately 20 min or until knife enters with ease. Drain, add butter, salt and pepper, and mix with electric mixer. Add sour cream and half and half, mix with electric mixer until smooth.
  • Dissolve the bullion cube in the ½ cup water, and put a side.
  • In a large skillet brown the ground beef, add the onion, garlic, pepper, adoba seasoning, mesquite and basil. Cook on medium-high heat until onion starts to turn clear, then add the remaining vegetables, simmer for a few minutes while adding the burgundy and the dissolved bullion cube. Simmer all together another 5 minutes or so while the oven comes to temp (350).
  • In a 9x13 glass pan spread the meat mixture evenly, carefully spoon the mashed potatoes over the top making sure not to mix in the meat mixture while spreading it evenly over the top.
  • Bake for about 20min or until bubbling, broil for an additional 5min if you want a slightly crunchy browned top.

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I have been told I don't look like the typical "natural" cook, I'm a biker and a gear head, so apparently stereotypically I shouldn't be interested in cooking and baking, but I love it. My dream is to open my own cafe, but I guess I need to stop moving around so much first and plant some real roots ;) I started “really” cooking when I was about seven years old, and not just scrambled eggs and toast, the first "proper" diner I made was a roast chicken with sweet potatoes, roast carrots and onions, stuffing and a chocolate cake for desert (strange how you remember some things isn’t it?). My Grandmother was my biggest influence as a child I think, even though my mum is a heck of a cook too. I traveled around Europe for 8 years while based in the Czech Republic. I love food from almost every country, I dabble in Mongolian, Chinese, Czech, traditional English, Mexican, American, Indian, and I make up my own. I love to cook, and bake, and love the reaction I get from those who taste my cooking. I work from home which gives me a little more room for preparing food. I have a four year old, who is showing the signs of wanting to cook too, and who has a very broadened palate. I’m not the type of cook that measures everything, I do it all by eye, which makes it hard to reproduce things sometimes, so I’m trying to get in to the habit of writing it down as I do it regardless of what it is. Sometimes when I start making a meal, half way through I will decide that I want to try something different. Thankfully as of yet (knock on wood) I haven’t had a bad dish yet, I hope it stays that way ;)
 
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