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Shepherd’s Pie

Shepherd’s Pie
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This Shepherd's Pie is a comforting dish featuring a rich meat filling topped with creamy mashed potatoes, making it perfect for any family gathering or chilly evening.

Ingredients

Scale

1 ½ pounds Ground Lamb or Beef
2 tablespoons Olive Oil
1 large Yellow Onio
2 medium Carrots
2 Celery Stalks
3 cloves Garlic
2 tablespoons All-Purpose Flour
2 tablespoons Tomato Paste
½ cup Dry Red Wine (optional)
1 ½ cups Beef Broth
1 tablespoon Worcestershire Sauce
1 teaspoon Fresh Thyme
1 cup Frozen Peas
1 cup Frozen Cor
Kosher or sea Salt to taste
Freshly ground Black Pepper to taste
2 ½ pounds Russet or Yukon Gold Potatoes
4 tablespoons Butter (unsalted)
½ cup Milk or Cream
½ cup Parmesan Cheese (grated)
1 large Egg Yolk
Salt & Pepper to taste

Instructions

  1. Peel and cut the potatoes into 1-inch chunks. Place them in a large pot, cover with cold, salted water, and bring to a boil. Reduce heat and simmer until fork-tender, about 15-20 minutes
  2. Drain the cooked potatoes thoroughly. Return them to the hot pot to steam dry for a minute. Mash them with a potato masher until smooth. Stir in the melted butter, warm milk/cream, grated Parmesan, and egg yolk. Season generously with salt and pepper. Set aside
  3. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground lamb or beef and cook until browned, draining any excess fat
  4. Add the chopped onion, carrots, and celery to the skillet. Cook until vegetables soften, about 5-7 minutes. Add minced garlic and cook for another minute
  5. Sprinkle flour over the mixture and cook for 1-2 minutes. Stir in the tomato paste, followed by the red wine if using. Let it simmer for 2-3 minutes until slightly reduced
  6. Pour in the beef broth and Worcestershire sauce. Stir in fresh thyme, bring to a simmer, and cook for 10-15 minutes for the sauce to thicken. Season for taste
  7. Stir in frozen peas and corn, cooking until heated through
  8. Preheat your oven to 375°F (190°C). Spread the meat filling evenly in the skillet or transfer to a baking dish
  9. Spread the mashed potato topping evenly over the filling. Create decorative ridges with a fork
  10. Bake for 25-30 minutes, or until bubbling and the potato topping is golden brow
  11. Let the Shepherd's Pie rest for 10-15 minutes before serving

Notes

For a lighter dish, ground turkey can be used instead of lamb or beef.

Feel free to adjust vegetables based on your preference.

Find it online: https://onthatplate.com/shepherds-pie/