Shepherd’s Pie

Ingredients (~6 servings)

• 1 1/2 lbs russet potatoes, peeled and cut into 1″ cubes
• 1/2 cup half and half
• 3 Tbsp butter
• 1/4 cup parmesan cheese, shredded
• 1 egg yolk, beaten
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp fresh parsley or chives, chopped for garnish
• 1 1/2 lbs ground beef
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• 3/4 cup yellow onion, diced
• 2 Tbsp all-purpose flour
• 2 Tbsp tomato paste
• 2 Tbsp worcestershire sauce
• 3/4 cup beef broth
• 1 cup frozen peas and carrots
• 1 1/2 tsp dried parsley
• 3/4 tsp dried rosemary
• 3/4 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

 

Preparation of Mashed Potato Topping

Place potatoes into a large pot and add enough water to cover them, about 1 inch above the potatoes (use cold water).

Bring to a boil then turn down the heat to simmer.

Cook uncovered for around 10-15 minutes or until fork tender.

After they are cooked drain them in a colander then place back into the pot and add half and half, butter, garlic powder, salt, and pepper.

Mash until smooth, don’t worry too much about every single lump, but you want it to be mostly smooth.

Once mashed stir in the Parmesan cheese and beaten egg yolk until thoroughly combined.

The egg will help with browning on top.

Set aside until ready to assemble the pie filling.

Preparation of Meat Filling

Preheat your oven to 400 degrees Fahrenheit.

In a large skillet or frying pan heat some olive oil over medium-high heat.

Add chopped onions and sauté for approximately 5 minutes while occasionally stirring until onions become softened.

Add garlic and sauté for 1 minute until it becomes aromatic.

Add the ground beef into the skillet breaking it up with a wooden spoon.

Season it with thyme, rosemary, parsley, salt, and black pepper at this time.

Sauté for approximately 7-8 minutes stirring occasionally until the meat begins to brown (you want a good color on it).

Next add Worcestershire sauce continuing to stir for 1 minute.

Then sprinkle flour and tomato paste over top of meat mixture continuing to stir until well combined.

At this point your mixture should look fairly thick.

Pour beef broth into the pan along with frozen peas and carrots continuing to mix together bringing to a boil.

Turn down heat to low and allow to simmer approximately 5-7 minutes stirring occasionally until the sauce thickens slightly.

Assembly and Baking of Shepherd’s Pie

Pour meat mixture into a 9 x 9-inch baking dish or something of similar size.

Spread out evenly in dish.

Spread out potato topping over the meat filling.

You must create a seal around the edges of the baking dish using the potato topping so when you are baking the potato topping it does not bubble up and make a mess.

If you wish you can use a fork to create some texture on top; however, it is not necessary.

Bake in the center rack for approximately 25-30 minutes or until potato topping is golden brown.

Let cool for 15-20 minutes before serving; filling will be extremely hot and bubbling around the edges of the dish; potato topping will have a nice golden crust on top.