Ingredients: |
Ingredients: FOR THE FILLING
2 TBLS Unsalted Butter
1 Large Onion, Finely Chopped
2 Medium Carrots, Peeled and sliced
2 Pounds 85/15GroundBeef
Salt and Ground Black Pepper
5 TBLS All Purpose Flour
1 TBLS Tomato Paste
1/2 Cup Heavy Cream
1 3/4 Cups Low Sodium Chicken Broth
3/4 Cups Beer
2 TBLS Soy Sauce
2 TSP minced fresh thyme(1 TSP dry)
1 Cup Frozen Peas
TOPPING
2 1/2 Pounds Russet Potatoes, peeled and cut into 2 inch pieces
Salt
2 TBLS Unsalted Butter, melted
1/3 Cup Heavy Cream, warmed
Ground Black Pepper
1 Large Egg, beaten
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Directions: |
Directions:FOR THE FILLING
Melt butter, on medium high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes
Add meat, 1/2 TSP salt and 1/2 TSP pepper and cook, breaking apart the ground beef with wooden spoon, until no longer pink.
Add Flour and Tomato Paste and cook until paste begins to darken, about 1 minute
Add cream and cook until it spatters, about 1 minute. Add broth, beer,
soy sauce, thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy - 15- 20 minutes.
Remove from heat, add the frozen peas,
Adjust seasonings, and transfer to 2 quart casserole dish
FOR THE TOPPING
Adjust oven rack to upper middle level, and preheat oven to 375 degrees
Bring potatoes, 1/2 TSP salt and water to cover to boil in large saucepan over high heat. Reduce heat to medium low band simmer until tender (15-20 minutes)
Drain potatoes, return to saucepan and mash with butter and cream until smooth. Season with salt and pepper.
Spread the potatoes onto top of filling. Smooth with offset spatula, then brush lightly with egg. Drag fork tines through the top to make a pleasing design of ridges that will brown and crisp in the oven. when baked for 15 -20 minutes uncovered. Turn on broiler last 3-5 minutes to brown the top.
Remove from oven, let sit 10 minutes before serving.
MAKE AHEAD OPTION
Cover tightly, wrap twice, freeze up to 60 days.
Place frozen casserole into cold oven
Cook at 375' for 45 minutes, or until center is hot and bubbly
Doubles and triples well
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This recipe for Shephards Pie is from