Shepherd's Pie Recipe
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FILLING |
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Ingredients: |
Ingredients: 1 tablespoon olive oil
1 1/4 pounds ground beef
1 medium white onion, peeled and diced
8 ounces baby bella or white button mushrooms, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, peeled and minced
1/4 cup all-purpose flour
1/2 cup dry red wine
2 cups beef stock (or vegetable stock)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs each fresh rosemary and thyme
1/2 cup frozen peas
sea salt and freshly-cracked black pepper
1 batch mashed potatoes (see below)
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Directions: |
Directions:Cook the mashed potatoes. Once the mashed potatoes are ready to go, remove from heat and set aside until ready to use.
Heat the oil in a large sauté pan over medium-high heat. Add the ground beef and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked beef to a separate plate with a wooden spoon and set aside, reserving any grease in the sauté pan that it has left behind. Add the onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, mushrooms, garlic and sauté for 5-7 more minutes, stirring occasionally, until softened. Stir the flour in with the veggie mixture until evenly combined, then continue to sauté for 1 minute more, stirring frequently. Stir in the wine, then use a spoon to scrape up any browned bits that are stuck to the bottom of the pan. Add the remaining sauce ingredients. Immediately stir in the stock, tomato paste, Worcestershire sauce, bay leaf, herb sprigs, and frozen peas until combined. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low to maintain a low simmer, and continue cooking for 5 more minutes, stirring occasionally. Remove and discard the bay leaves and herb sprigs. Stir in the cooked meat. Taste and season the mixture with salt and pepper as needed.
Layer it all up. Transfer the filling mixture to a 9 x 13-inch baking dish and spread it out in an even layer. Spoon the mashed potatoes on top and carefully spread them out in an even layer as well. Bake uncovered at 400°F for about 20 minutes, or until the potatoes are lightly golden and the filling has started to bubble up around the edges. |
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MASHED POTATOES |
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Ingredients: |
Ingredients: 2 1/5 pounds mix of Russet Yukon golds potatoes
2 cloves garlic, minced
1/4 cup butter
1/2 cup whole milk, or more as needed
2 ounces cream cheese
Sea salt and freshly-cracked black pepper
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Directions: |
Directions:Cut the potatoes, about an inch or so thick, and transfer them to a large stockpot full of cold water. Boil the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Meanwhile, as the potatoes are boiling, heat the butter, milk, and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use. Reduce heat to medium-high and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water. After draining the water, immediately return the potatoes to the hot stock pot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat. Mash the potatoes to your desired consistency. Stir everything together. Then pour half of the melted butter mixture over the potatoes, and fold it in until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined. One final time, taste the potatoes and season if needed. |
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