SHEPHERD'S PIE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Shepherd's pie
Cuisine: British
Serves: 4
Ingredients
  • Potatoes:
  • 2 large russet potatoes
  • 4 tablespoons half-and-half
  • 4 tablespoons unsalted butter (half stick)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 egg yolk
  • Meat Filling:
  • 1 tablespoon Canola oil (or vegetable oil)
  • ½ cup chopped yellow onion
  • 1 carrot, peeled and diced small
  • 1 clove garlic, minced
  • ¾ pound ground beef or lamb
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1 teaspoon tomato paste
  • ¾ cup chicken broth
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon fresh chopped rosemary
  • ½ teaspoon fresh thyme
  • ¼ cup fresh or frozen corn kernels
  • ¼ cup fresh or frozen peas
Instructions
  1. Peel the potatoes and cut into ½-inch dice. Place in a medium pot and fill with cold water until they are covered. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
  2. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
  3. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  4. Preheat the oven to 400 degrees F.
  5. While the potatoes are cooking, prepare the filling. Place the oil into a pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
  6. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, Worcestershire, rosemary, thyme, and stir to combine. Add chicken broth. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce has thickened slightly.
  7. Add the corn and peas to the meat mixture. Top with the mashed potatoes, smooth with a rubber spatula or a knife.
  8. Place the pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Let it sit at least 15 minutes before serving.
Notes
If you don't have an ovenproof pan, you can bake it in a baking dish.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/shepherds-pie/