Shepherd’s Pie

Photo by Susan M.
Adapted from scliving.coop

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from scliving.coop

Ingredients

  • POTATOES

  • 1 1/2

    pounds potatoes

  • 1/4

    cup heavy cream

  • 4

    tablespoons unsalted butter

  • 3/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • FILLING

  • 2

    tablespoons olive oil

  • 1

    cup chopped onion

  • 1

    large carrot, peeled and diced small

  • 2

    cloves garlic, minced

  • 1 1/2

    pounds ground beef or ground lamb

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon tomato paste

  • 1

    cup beef stock

  • 1

    teaspoon Worcestershire sauce

  • 2

    teaspoons freshly chopped parsley

  • 1

    teaspoon freshly chopped thyme leaves

  • 1/2

    cup corn kernels

  • 1/2

    cup frozen English peas

Directions

Preheat oven to 375 F. Peel the potatoes and dice into ½-inch cubes. Place in a medium saucepan, and add enough water to cover. Set on medium-high heat, cover and bring to a boil. Decrease heat; simmer until tender, about 15 minutes. In a small saucepan over medium heat, warm the cream and butter together. Drain the potatoes in a colander and return to the hot pan to evaporate excess water. Use a food mill or potato ricer to process the potatoes, or use a masher. Add the warmed milk mixture, salt and pepper; continue mashing until smooth. Keep warm. In a large skillet over medium-high heat, heat the oil. Add onion and carrot, and saute 3 to 4 minutes. Add the garlic, and cook an additional minute. Add the beef, salt and pepper, and cook until browned, about 3 minutes. Sprinkle meat with flour, and stir to coat; continue cooking for 1 minute. Add the tomato paste, stock, Worcestershire sauce, parsley and thyme, and stir to combine. Bring to a boil, reduce heat to low, cover and simmer until the sauce thickens, 5 to 10 minutes. Add the corn and peas. Spread the beef mixture evenly in a cast-iron or other baking dish, about 11 by 7 by 2 inches. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Place baking dish on a rimmed baking sheet lined with parchment. Bake on the middle rack of the oven for 30 minutes or until the potatoes begin to brown. Remove from oven, and cool on a rack for 20 minutes before serving.

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