But, if you're like me, and McGuire's Pub is a good 700 miles away, grab a Schlafly Raspberry Hefeweizen and make this recipe:
Recipe adapted from Family Circle
Ingredients
2 tablespoons vegetable oil
1 pound of hamburger
1 medium onion, chopped
2 ribs celery, diced
1 cup baby carrots, sliced
1 cup chicken broth
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup frozen peas, thawed
1 pound of potatoes
2/3 cup milk
2 tablespoons unsalted butter
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1/2 teaspoon salt
Heat oven to 350°.
Boil the potatoes until tender and mashable, about 25 minutes.
For the filling: Heat oil in a skillet over medium-high heat. Saute onion, celery and carrots. Cook 5 minutes. Remove from pan and brown the hamburger. Drain grease from hamburger and toss the meet w/ the veggies.
In a small bowl or measuring cup, whisk broth, flour, salt and pepper. Pour into saucepan with hamburger and veggies and bring to a simmer. Simmer 1 to 2 minutes, until thickened. Stir in dill and peas; cook 1 more minute. Pour into a greased baking dish.
Mash potatoes with butter, milk and salt until smooth. Dollop onto filling and gently spread to dish edges.
Transfer to oven and bake at 350° for 20 minutes, or until bubbly. Cool slightly before serving.
Boil the potatoes until tender and mashable, about 25 minutes.
For the filling: Heat oil in a skillet over medium-high heat. Saute onion, celery and carrots. Cook 5 minutes. Remove from pan and brown the hamburger. Drain grease from hamburger and toss the meet w/ the veggies.
In a small bowl or measuring cup, whisk broth, flour, salt and pepper. Pour into saucepan with hamburger and veggies and bring to a simmer. Simmer 1 to 2 minutes, until thickened. Stir in dill and peas; cook 1 more minute. Pour into a greased baking dish.
Mash potatoes with butter, milk and salt until smooth. Dollop onto filling and gently spread to dish edges.
Transfer to oven and bake at 350° for 20 minutes, or until bubbly. Cool slightly before serving.
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