Shepherd's Pie

Ingredients

Shepherd's Pie

Meat Filling:

  • 2 Tbs EVOO
  • 1 cup chopped yellow onion
  • 1 Lb lean ground beef
  • 2 Tsp dried parsley
  • 1 Tsp dried rosemary
  • 1 Tsp dried thyme
  • 1/2 Tsp Kosher salt
  • 1/2 Tsp ground black pepper
  • 1 Tbs Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 Tbs all-purpose flour
  • 2 Tbs tomato paste
  • 1 cup beef stock
  • 1 cup frozen mixed peas and carrots, or 1/2 cup of each
  • 1/2 cup frozen corn

Potato Topping:

  • 1 1/2 to 2 Lb russet potatoes peeled and cut into 1-inch cubes
  • 8 Tbs (1 stick) unsalted butter
  • 1/3 cup half & half
  • 1/3 Tsp garlic powder
  • 1/2 Tsp salt
  • 1/4 Tsp ground black pepper
  • 1/4 cup parmesan cheese

What to do with them...

Make the meat filling

  1. Add the oil to a large skillet and place it over medium-high heat for a couple of minutes. Add the onions and saute for 5 minutes.
  2. Add the ground beef to the skillet and break it apart with a wooden spatula. Add the parsley, rosemary, thyme, salt, and pepper. Stir well and cook for 6 to 8 minutes until the meat is browned, stirring occasionally.
  3. Add the Worcestershire sauce and garlic. Stir well and cook for about 30 seconds.
  4. Add the flour and tomato paste. Stir until there are no lumps of tomato paste left.
  5. Add the broth, frozen peas, carrots, and corn. Bring to a boil then simmer for 5 minutes, stirring occasionally.
  6. Take the mixture off the heat and preheat the oven to 400 degrees F.

Make the potato topping

  1. Place the potatoes in a large pot, and cover with water. Bring to a boil, then reduce to simmer. Cook until potatoes are fork tender, 10 to 15 minutes if you're using russets. Might be 30 or 40 minutes if you're using gold potatoes.
  2. Drain the potatoes in a colander, then return them to the hot pot. Let them rest in the pot for about a minute to evaporate any remaining water.
  3. Add butter, half & half, garlic powder, salt and pepper, and parmesan. Mash and stir until well mixed.

Assemble the Shepherd's Pie

  1. Pour the meat mixture into a 9" x 9" baking dish or a 12" cast iron pan and spread it out into an even layer. Spoon the mashed potatoes on top and spread evenly.
  2. Place the pan in the 400-degree oven on a sheet of foil and bake uncovered for 30 minutes. Let the dish cool and settle for about 15 minutes before serving.