'Recipe of the Day: Shortcut Shepherd\'s Pie | Food Network'

01:17 Jun 25 0 0

'Potato tots save time and give this comforting dish a crispy topping.  Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32dxGBc  Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!  Shortcut Shepherd\'s Pie Recipe courtesy of Food Network Kitchen Total: 55 min Prep: 10 min Cook: 45 min Yield: 6 servings Level: Easy  Ingredients  1 tablespoon vegetable oil, plus more if needed 1 1/2 pounds 85 percent lean ground beef 1 onion, diced small 2 cloves garlic, grated or minced 2 fresh thyme sprigs or pinch dried thyme 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups beef stock 1 tablespoon Worcestershire sauce 1 1/2 teaspoons soy sauce Kosher salt and freshly ground black pepper 10 ounces frozen mixed peas and carrots  1 pound frozen mini or regular potato tots (about 4 cups) 1/2 cup shredded sharp yellow Cheddar  Directions  Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil. (It will shimmer and lightly smoke; that\'s OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside.  Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots.  Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.  Copyright 2014 Television Food Network, G.P. All rights reserved.  Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.  ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp  ► WEBSITE: https://www.foodnetwork.com   ► FULL EPISODES: https://watch.foodnetwork.com  ► FACEBOOK: https://www.facebook.com/FoodNetwork  ► INSTAGRAM: https://www.instagram.com/FoodNetwork  ► TWITTER: https://twitter.com/FoodNetwork   #ShortcutShepherdsPie #RecipeoftheDay #FoodNetwork  Recipe of the Day: Shortcut Shepherd\'s Pie | Food Network https://youtu.be/QmjAt4fHqhU' 

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