Shepherd's Pie Recipe
Sep 20, 2011 12:31 pm
Our favorite meat and potatoes combo yet!
By
Meat and potatoes. Aside from peanut butter and jelly or MAYBE bacon and anything, we can't think of a better combination. Shepherd's pie is hearty, easy to make a ton of for a large family or dinner party (the leftovers make a great lunch) and, barring vegetarians, universally-pleasing. If lactose is your Kryptonite, sub out the milk for chicken stock and the butter for olive oil.
Servings: 6
Ingredients
1 tablespoon vegetable oil
1 large onion, peeled and diced
1 large carrot, peeled and diced
1 pound ground beef
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk
salt to taste
Directions:
- Preheat oven to 375ºF.
- Heat oil in a large sauté pan over medium-high heat, then add the onion, carrot and ground beef. Cook until beef is browned, 8 to 10 minutes.
- Drain the fat and add the broth, tomato paste and thyme. Simmer for about 10 minutes until the juice thickens, then add the peas. Cook for 2 more minutes.
- Pour the mixture into a 11 x 9 baking dish and set aside.
- Meanwhile, bring the potatoes to a boil in salted water. Cook about 20 minutes, or until tender, and drain.
- Mash the potatoes with the butter, milk and salt until smooth.
- Spread mashed potatoes in an even layer over the meat mixture making sure to reach edges completely.
- Bake for 30 to 35 minutes, or until top is golden. Let sit for 10-15 minutes before serving.
Level of Difficulty:
Moderate
Prep Time:
20 minutes
Cooking Time:
1 hour
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