Directions: |
Directions:Preheat oven 400º
Peel the potatoes and cut into ½” dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approx. 10 – 15 minutes. Place the half and half and butter into a microwave-safe container and heat until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12 inch saute pan and set over medium high heat. Once the oil shimmers add the onion and carrots and saute just until they begin to take on color approximately 3 – 4 minutes. Add the garlic and stir to combine. Add the beef and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low and cover and simmer slowly 10 – 12 minutes or until the sauce is thickened slightly
Add the corn and peas to the beef mixture and spread evenly into an 11 by 7inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. |
This recipe for Shepards Pie Made with Beef is from