Shepherd’s Pie
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT55M40 Minutes
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Yield:6 Servings
Ingredients
- Olive Oil
- 1 pound ground lamb or beef (or a combination)
- 1 yellow onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- ½ pound cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped flat-leaf parsley
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and quartered
- 6 tablespoons butter, room temperature
- ½ cup milk or half-and-half
- ½ cup shredded sharp Cheddar cheese
- Salt and freshly ground black pepper
- Olive Oil
- 453.59g ground lamb or beef (or a combination)
- 1 yellow onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 226.8g cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 12.78g tomato paste
- 236.59ml beef broth
- 12.78g Worcestershire sauce
- 4.26g chopped fresh thyme
- 12.78g chopped flat-leaf parsley
- 236.59ml frozen peas
- 907.18g russet potatoes, peeled and quartered
- 76.68g butter, room temperature
- 118.29ml milk or half-and-half
- 118.29ml shredded sharp Cheddar cheese
- Salt and freshly ground black pepper
On a cool rainy day, a good Shepherd’s pie is a one stop shop, transporting you to the grassy lands of the UK while warming you up as the most comforting of comfort foods.
Preparation
STEP 1
Preheat oven to 375°F.
STEP 2
Heat a large frying pan over medium-high heat and coat lightly with oil. Add lamb or beef and season with salt and pepper. Cook until browned. If you choose, carefully drain some of the fat from the pan leaving 1-2 tablespoons.
STEP 3
Add onion, carrot, celery, mushrooms and garlic and season lightly. Stir occasionally until vegetables release liquid. Cook until liquid evaporates. Add tomato paste and mix.
STEP 4
Add broth, Worcestershire sauce, and thyme. Cook until slightly reduced. Add parsley and peas and adjust seasoning to taste.
STEP 5
Meanwhile, cook potatoes in a large pot of boiling water until tender. About 20-25 minutes.
STEP 6
Drain, return to pan and let sit for 2-3 minutes to release steam. Mash to desired consistency. Stir in butter, milk and cheese. Season to taste with salt and pepper.
STEP 7
Pour meat mixture into a large, deep-dish pie pan or 2-quart casserole dish. Spread mashed potatoes over top. Bake, uncovered, for 30-35 minutes, until browned and bubbling. Let sit a few minutes before serving.