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. Oh, so good.
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.
STEP 3
Add onion, carrot, 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.