Saturdays with Rachael Ray – Potato Tot-Topped Shepherd’s Pie
Saturdays with Rachael Ray – Potato Tot-Topped Shepherd’s Pie might be just the main course you are searching for. This recipe serves 6. For $2.67 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 909 calories, 38g of protein, and 63g of fat. It is brought to you by Taste and Tell Blog. 89 people were impressed by this recipe. A mixture of bay leaves, beef broth, ground beef, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is tremendous. If you like this recipe, you might also like recipes such as Saturdays with Rachael Ray – Pecan Pie Popcorn, Sweet-Potato Chicken Quesadillas {Saturdays with Rachael Ray}, and Saturdays with Rachael Ray – Sweet Potato Salad with Bacon.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 bay leaves
2 1/2 cups beef broth
3 tablespoons butter
2 medium carrots, chopped
2 ribs celery, chopped
2 rounded tablespoons flour
4 cloves garlic, chopped
2 pounds ground beef
2 medium onions, chopped
salt and pepper
1 1/2 to 2 cups shredded sharp cheddar cheese
1 bag frozen tater tots
2 tablespoons olive or vegetable oil
1/4 cup Worcestershire sauce
Equipment:
oven
dutch oven
frying pan
whisk
casserole dish
Cooking instruction summary:
Preheat oven to 400°F.Heat a large, deep skillet or Dutch oven over medium-high to high heat with oil, 2 turns of the pan. When oil ripples, add meat and brown well, stirring occasionally. Add onions, carrots, celery, garlic, bay leaves and season with salt and pepper. Cook to soften vegetables, 10-12 minutes. Stir in Worcestershire sauce and reduce heat to simmer.In a small skillet, melt butter over medium heat. Whisk in flour, cook 1 minute then whisk in 1/2 cup of the beef broth. Reduce by half then whisk in the rest of the broth and thicken to a loose gravy.Place meat and vegetables in a casserole dish and stir in gravy. Top with cheddar and tots, and bake until tots are golden and crispy on top. ----------------slightly adapted from The Rachael Ray Show
Step by step:
1. Preheat oven to 400°F.
2. Heat a large, deep skillet or Dutch oven over medium-high to high heat with oil, 2 turns of the pan. When oil ripples, add meat and brown well, stirring occasionally.
3. Add onions, carrots, celery, garlic, bay leaves and season with salt and pepper. Cook to soften vegetables, 10-12 minutes. Stir in Worcestershire sauce and reduce heat to simmer.In a small skillet, melt butter over medium heat.
4. Whisk in flour, cook 1 minute then whisk in 1/2 cup of the beef broth. Reduce by half then whisk in the rest of the broth and thicken to a loose gravy.
5. Place meat and vegetables in a casserole dish and stir in gravy. Top with cheddar and tots, and bake until tots are golden and crispy on top. ----------------slightly adapted from The Rachael Ray Show
Nutrition Information:
covered percent of daily need
