Shepherd’s Pie That Will Make Your Man Cry

I adapted this recipe from Rachel Ray’s “Meat and Potatoes.” This is a must try! A very inexpensive recipe that is full of flavor! Bill loved it. He literally said, “this is sooooo good” at least ten times during the meal. This is the kind of “man food” I can enjoy too.

Ingredients:

2 large Russet baking potatoes peeled and cubed

1 tablespoon of butter

Splash of milk or half and half

1 egg beaten

Salt

Black pepper

Dash of Grill Seasoning  (optional)

2 pounds of ground chuck

2 tablespoons of Worstershire sauce

2 tablespoons of minced onion

1 tablespoon of minced garlic

¾ cup flat leaf parsley leaves finely chopped

4 wheat Bolillo French rolls found in the deli section (Rachel uses Kaiser but I prefer the wheat).

2 tablespoons of Olive Oil

Dash of dried chives (or fresh if you have it).

Place potatoes in a sauce pan and cover the potatoes with water by an inch. Bring to boil over high heat. Cook potatoes until tender for about twelve minutes. Then drain the potatoes and let sit for a minute. Next, add butter and a splash of milk.  Add a slightly beaten egg, salt, pepper, and a dash of dried chives. Mash with a masher.

While potatoes are cooking, combine the ground chuck, Worstershire, onion, garlic, grill seasoning, salt, pepper, and parsley in a bowl.  Make patties by dividing meat mixture into four even portions. Press an indention in each hamburger so the meat cooks more evenly. Heat oil in grill pan and wait for oil to heat up on medium high heat.

Cook burgers about  11 minutes on each side for medium burgers.

Cut rolls in half. After the burgers are done, leave heat on and quickly place the bread in the pan until toasted (about a minute). Place burger on roll and top with mashed potatoes. I served mine with steamed snap peas.