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Pub-Style Shepherd's Pie Recipe

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This recipe for Pub-Style Shepherd's Pie, by , is from The Lesniewski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dana Lesniewski

Category:
Category:

Ingredients:  
Ingredients:  
1½ lbs. Yukon gold potatoes
5 stalks celery
¼ oz. thyme
4 Tbs. sour cream
3 oz. tomato paste
2 Tbs. flour
1 c. shredded white cheddar cheese
3 large carrots
1 medium onion
2 tsp. garlic powder
1¼ lbs. ground beef
8 oz. beef stock concentrate
1 Tbs. olive oil
3 Tbs. butter

Directions:
Directions:
1. Heat broiler to high. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion. Strip thyme leaves from stems; roughly chop leaves.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash with sour cream, 3 Tbs. butter, and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. • Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. TIP: If veggies begin to brown too quickly, add a splash of water. Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds.
4. Add beef to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
5. Gradually pour ¾ c. water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish.
6. Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar. • Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Serve directly from pan.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr 5 mins

 

 

 

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