Shepherd's Pies (Martha stewart casserole)

By á-51

Ingredients

• Ingredients
• U.S. Metric Conversion chart
• 2 pound(s) freshly ground beef
• 1 large onion, finely chopped
• 4 carrots, coarsely chopped
• 2 tablespoon(s) tomato paste
• 2 tablespoon(s) flour
• 1 tablespoon(s) Worcestershire sauce
• Coarse salt and ground pepper
• 10 ounce(s) frozen peas, thawed
• 2 1/2 pound(s) russet potatoes, peeled and quartered
• 1 cup(s) milk
• 6 tablespoon(s) butter

Preparation

Step 1

Directions

Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook beef until no longer pink, about 5 minutes per batch. Transfer beef to a colander set in a bowl; let fat drain off and discard.
Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.