Shepard’s Pie
Ingredients
- For meat & vegetables
- ▢1 tablespoon oil
- ▢1 pound ground beef
- ▢1 clove garlic chopped
- ▢2 onions finely chopped
- ▢2 medium carrots finely diced
- ▢2 sticks celery finely diced
- For gravy/to finish filling
- ▢ 1/2 teaspoon salt
- ▢ 1/4 teaspoon ground paprika
- ▢ground black pepper to taste
- ▢2 tablespoons white flour
- ▢2 tablespoons tomato paste
- ▢ 1/3 cup red wine OR more broth if avoiding alcoh
- ▢1 cup beef broth
- ▢1 cup frozen peas
- ▢1 tablespoon finely chopped parsley
- ▢ 1/2 teaspoon finely chopped thyme
- ▢1 teaspoon finely chopped rosemary
- For topping
- ▢4 cups mashed potatoes (click for my recipe and y
- ▢ 1/2 cup shredded cheddar cheese
Instructions
- Brown meat and vegetables:
- Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
- Season and deglaze the pan:
- Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
- Finish filling and cool:
- Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
- Prep mash:
- In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
- Bake pie:
- Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills
