Shepherd's Pie

By Tallon

Ingredients

• Ingredients:
• 2 * 2 pounds small yellow-fleshed potatoes, halved
• 2 * 2 tablespoons extra-virgin olive oil
• 2 * 2 carrots, cut into 1-inch pieces
• 2 * 2 parsnips, cut into 1-inch pieces
• 1 * 1 onion, chopped
• 1 * 1 pound 93-percent lean ground beef
• 1/4 * 1/4 cup flour
• 1-1/2 * 1-1/2 cups beef broth
• 1/2 * 1/2 cup canned crushed tomatoes
• * Salt and pepper
• 3/4 * 3/4 cup 2-percent milk
• 1-1/2 * 1-1/2 pounds baby spinach

Details

Servings 8

Preparation

Step 1

Directions:

1. In a large saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot; cover.

2. In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add the carrots, parsnips and onion and cook, stirring, until crisp-tender, 6 to 7 minutes. Add the beef and cook, breaking it up, until no longer pink, about 4 minutes. Stir in the flour. Add the beef broth and tomatoes and simmer, stirring, until thickened, about 5 minutes; season with salt and pepper. Ladle the meat mixture into the dish. Reserve the skillet.

3. Position a rack in the upper third of the oven and preheat to 400°. Add the milk to the potatoes and mash. Season with salt and pepper.

4. In the reserved skillet, bring 1 cup water to a boil. Add the spinach and cook, turning, until wilted, about 2 minutes; season with salt and pepper. Transfer to a colander; press to extract any liquid.

5. Arrange the spinach over the meat mixture, then spoon the potatoes on top. Drizzle with the remaining 1/2 tablespoon olive oil. Bake until golden, about 25 minutes.