Shepherd’s Pie

February 15, 2020 • 0 comments

Meat and potatoes lover? Then look no further than this tasty and hearty meal! Though it's an American classic, don't let that stop you from taking a classic and turning it into your very own masterpiece at the dinner table. It's also the perfect make-ahead dish and freezes incredibly well. Feel free to sub with Cauliflower mashed potatoes.

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

(1/2 Tablespoon) Beef Tallow
(1 lb.) Ground Beef
(1/2 Cup) Finely chopped onion
(1/2 Cup) Grated Carrots
(1Tablespoon) Minced garlic
(1 1/2 teaspoons) Worcestershire sauce
(1/4 Cup) Tomato paste
(1 Tablespoon) Fresh thyme leaves
(1/2 Tablespoon) Fresh chopped rosemary
(1/2 Cup) Dry red wine or sub with bone broth
(1/2 Cup) Chicken, Stock
(1/2 Cup) Petite Peas, thawed
(4-6) LeHigh Gold Potatoes - 5 lbs
(1/3 Cup) Freshly grated Parmesan cheese

Directions

Pre-heat oven to 350°F.

Prepare mashed potatoes and set aside.

Heat the oil in a large skillet. Cook beef over medium-high heat for 7-10 minutes. Add the onion, carrot, and garlic, stir and cook for another 5 minutes. Add the Worcestershire sauce, tomato paste and herbs, cook for 2 minutes more, stirring constantly.

Pour in the wine and broth; reduce at a simmer until reduced to a scant 1/2 cup liquid in the pan. Stir in the peas.

Spoon the beef mixture into an appropriate size dish (if doubling batch use 9 x 13 casserole dish.) Spread the mashed potatoes on top of the beef mixture with a spatula, starting from the outside and working in.

Rough up the mashed potatoes with a fork and sprinkle with the Parmesan cheese.

Bake until bubbling and golden, about 20 minutes.

Let cool slightly before serving.

Disclaimer: I add to what looks and taste good, not exact measurements! Bon Appétit

by Julie Harry