Directions: |
Directions:Preheat oven to 450°. Peel potatoes and cut into 1 inch dice. Peel onion and mince. Rinse carrot and parsnips, halve lengthwise, and cut crosswise into 1/2 inch dice. Rinse chives and thinly slice. Pat beef dry with paper towel.
Place potatoes in a medium pot and cover with cold water. Add salt generously, bring to a boil over high heat, and cook until tender when pierced with a knife tip, 10 to 12 minutes. Drain and return to pot, off heat. Add butter and heavy cream and using a potato masher or fork, mash until smooth. Taste and add salt and pepper as needed. Set aside.
While potatoes boil, place a large high sided ovenproof pan over medium-high heat. When pan is just smoking, add beef. Season with ¼ teaspoon kosher salt and pepper as desired. Cook, breaking up with the back of a spoon, until browned, 3-5 minutes. Using a slotted spoon, transfer to a bowl and set aside. Wipe pan from beef clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add onion, carrot, and parsnips and sauté, stirring, until softened, about 5 minutes. Stir in tomato paste and beef and cook, stirring, until flavors are melded, 2-3 minutes. Taste and add salt and pepper as needed.
Reduce heat under pan with beef to medium, sprinkle over flour, and cook, stirring, until fully combined, about 1 minute. Add Worcestershire sauce and chicken stock and cook, stirring, until thickened, about 3 minutes more. Remove pan from heat.
Spread mashed potatoes over beef in an even layer (see Recipe Tip). Transfer pan to oven and bake until lightly browned on top, about 5 minutes. Remove and sprinkle with chives. Enjoy shepherd's pie family-style while it's hot. |
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