WKTV - We are wrapping up our $5 meal challenge with a dish that is sure to warm you up on a cold, winter's night. And it will cost you less than $5/person to make!
Shepherd's Pie (adapted from Eating Well magazine)
By: Joe Silberlicht
1 pound white or Yukon Gold Potatoes, peeled and cut into 1" chunks
1/2 cup buttermilk
1 Tbsp. Butter
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1 Tbsp. Extra Virgin Olive Oil
1 large onion, diced
1/2 cup finely diced carrot
1 Tbsp. water
3/4 cup corn kernels, fresh or frozen
1/2 tsp. dried thyme
3 Tbsp. all-purpose flour
2 cups vegetable broth
1 pound ground beef, sauteed until browned (or 1 1/2 cups cooked or canned lentils for a vegetarian version)
Put potatoes in a saucepan, cover with water by 2" and bring to a simmer over med-high heat. reduce to medium, partially cover and cook until tender, 10-15 minutes. Drain, return potatoes to pot, add butter, buttermilk, and 1/4 tsp. each of salt and pepper. Mash until smooth and set aside.
Heat oil in large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally until softened, 3-5 minutes. Stir in corn thyme and remaining salt and pepper. Cook for
2 minutes, stirring occasionally. Sprinkle with flour, stir to coat.
Stir in broth. Bring to a simmer and stir for one minute. Add cooked ground beef (or lentils) and stir constantly for 2 minutes.
Put mixture into a small (8") broiler safe casserole or individual ramekins sprayed with cooking spray. Top with the mashed potates.
Broil until lightly browned in spots, 6-10 minutes.