Feb 21, 2008 8:03 am US/Pacific
Gold Rush Chipotle Potato Shepherd's Pie
Topping:
1 chipotle chile (coarsely chopped)
2 teaspoon adobo sauce
2 1/4 pounds peeled Yukon Gold Potatoes, cut into 1-inch pieces
1 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Filling:
Cooking Spray
2 pounds ground beef
2 cups white onion
1 cup chopped carrot
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/2 cup crushed tomatoes
1/4 cup chopped fresh parsley
3 tablespoons steak sauce (such as A-1)
2 tablespoons tomato paste
1/2 teaspoon cracked black pepper
Directions:
Preheat oven to 400°.
Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until very tender. Drain. Place potatoes, chopped chile, adobo sauce, milk, salt, and pepper in a large bowl. Beat with a mixer at medium speed until smooth.
To prepare filling, cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from pan; drain.
Heat pan coated with cooking spray over medium-high heat. Add onion, carrot, and garlic; sauté until tender. Return beef to pan; stir in peas and remaining ingredients. Cook 2 minutes.
Spoon beef mixture into a 3-quart casserole; top with potato mixture, spreading evenly. Bake at 400° for 30 minutes or until thoroughly heated.
Recipe Courtesy,
Gold Rush Grille
1500 11 St., Second Floor
Sacramento, CA 95814
(916) 441-0440
www.goldrushgrille.com
