Shepherd's pie
Shepherd's pie, a classic British dish, features a bottom layer of ground lamb or mutton mixed with vegetables, covered with a layer of creamymashed potatoes and then baked to perfection
Ingredients
MEAT FILLING:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb 90% lean ground beef -or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoons dried rosemary leaves
- 1 teaspoons dried thyme leaves
- ½ teaspoons salt
- ½ teaspoons ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- ½ cup frozen corn kernels
POTATO TOPPING:
- 2 lb russet potatoes
- 8 tablespoons unsalted butter -1 stick
- ⅓ cup half & half
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup parmesan cheese
Instructions
MAKE THE MEAT FILLING
- In a large frying pan drizzle in the oil then heat over medium-high heat for 2 minutes. Cook onions for 5 minutes, stirring occasionally.
- Mix in the pan of ground beef or lamb using a wooden spoon to break it up. Incorporate parsley, rosemary, thyme, salt, and pepper into the mixture. Stir occasionally and cook for 6-8 minutes until the meat is browned.
- Add in Worcestershire sauce and garlic, continue cooking for another minute.
- Stir in flour and tomato paste, making sure no clumps remain.
- Mix the broth, frozen peas, carrots, and corn in a saucepan. Start by bringing it to a boil, then lower the heat and let it simmer, stirring occasionally, for 5 minutes.
- Take the meat mixture off the stove and turn on the oven to 400°F.
MAKE THE POTATO TOPPING.
- Put the potatoes in a big saucepan, pour water over them until they are covered. Begin by bringing the water to a boil, then lower the heat and let it simmer for 10-15 minutes or until potatoes are soft when tested with a fork.
- Drain the potatoes in a colander, then return them to the hot pot for 1 minute to remove any excess liquid.
- Stir in butter, half & half, garlic powder, salt, and pepper, and mash the potatoes until the ingredients are well blended.
- Mix in the parmesan cheese to the potatoes until evenly distributed.
ASSEMBLE THE CASSEROLE.
- Place the meat mixture into a 9x9 (or 7x11) inch baking dish and flatten it out. Smoothly spread the mashed potatoes over the meat.
- To prevent the filling from overflowing, place the baking dish on a rimmed baking sheet if it appears to be too full. Then bake it for 25-30 minutes without a cover, and let it cool for 15 minutes before serving.