Ingredients: |
Ingredients: Potatoes:
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half cream
- 4 tbsp butter
- salt and pepper to taste
- 1 egg yolk
- 1/4 cup shredded parmesan cheese
Meat Filling:
- 2 tbsp canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 2 lbs ground beef, add 1 pkg of ground pork too, if desired
- salt and pepper to taste
- 2 tbsp flour
- 1 can tomato paste (small can)
- 1 cup chicken or beef broth
- 1 tbsp Worcestershire sauce (or to taste)
- 2 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
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Directions: |
Directions:Peel potatoes and cut into 1/2 inch pieces, place in saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncovered and decrease heat to maintain a simmer and cook until tender and easily crushed with fork, approx. 10-15min
Place the half-and-half and butter into container and microwave together until warmed through, approx. 35seconds. Drain potatoes and return to saucepan. Mash the potatoes and then add the cream mixture, salt and pepper and continue to mash until smooth. Still in the yolk and parmesan cheese until well combined.
Preheat oven to 400ºF
While the potatoes are cooking, prepare filling. Place canola oil into a sauce pan and set over medium heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approx. 3-4 minutes. Add the garlic and stir to combine. Add the ground meat, salt and pepper and cook until browned and cooked through. Sprinkle the meat with the flour and toss to coat. Then add the tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, and cover and simmer for 10-12 minutes, or until the sauce is slightly thickened.
Add the corn and peas to the mixture, and spread evenly into a greased 11x 7-inch 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. Sprinkle with shredded cheddar cheese on top of potatoes (if desired)
Place on cookie sheet in the middle rack of the oven (to catch spills), 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 Shepherd's Pie is from