Shepherd’s Pie

By Susan52

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

Details

Servings 8
Preparation time 25mins
Adapted from scliving.coop

Preparation

Step 1

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.