Meals (Shepherd's Pie)

By chefbobby

Ingredients

• Filling:
• 2 Tbsp unsalted butter
• 1 large onion,chopped fine
• 2 Lbs (85% lean) ground beef
• Salt and pepper
• 5 Tbsp all-purpose flour
• 2 Tbsp tomato paste
• 3 Cups low-sodium chicken broth
• 1/4 heavy cream
• 2 Tbsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 (1Lb) bag frozen peas and carrots
• Topping:
• 2-1/2 Lbs red potatoes,peeled and cut into 2-inch pieces
• 6 Tbsp unsalted butter,melted
• 2 Tbsp cream cheese

Details

Servings 8

Preparation

Step 1

1)Melt butter in large skillet over medium-high heat. Add onion and cook until softened,about 5 minutes. Add meat,1 Tsp salt and 1/2 Tsp pepper and cook until beef is no longer pink,about 10 minutes. Add flour and tomato paste and cook until paste begins to darken,about 2 minutes.

2)Add broth,cream,Worcestershire sauce and thyme and simmer over medium heat,stirring occasionally,until mixture is slightly thickened,6-8 minutes. Remove from heat,transfer sauce to large bowl and refrigerate until completely cooled,about 30 minutes.

3)Bring potatoes,1 Tsp salt and enough water to cover by 1 inch to a boil in large pot over high heat. Reduce heat to medium-low and simmer until tender,15-20 minutes. Drain potatoes in colander,transfer to large bowl and mash with butter and cream cheese until smooth. Season with salt and pepper. Refrigerate until cooled,about 30 minutes.

4)Transfer cooled meat filling to 13x9-inch baking dish. Top evenly with frozen peas and carrots,pressing down gently on vegetables. Spread potatoes evenly over vegetables,using spatula to smooth top. Drag fork across top to make ridges. Tightly wrap dish in plastic,then in foil.Freeze for up to 1 month.

5)Adjust oven rack to middle position and heat oven to 425 degrees.Remove and discard plastic from baking dish. Re-cover with aluminum foil and bake until heated through,about 80 minutes. Increase heat to 450 degrees,remove foil and bake until top is golden brown,about 10 minutes. Serve.