Shepherd's Pie
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Recipe By: Adapted from Good Eats
Yield: 10 servings
Ingredients:
For the potatoes:
2 lbs. russet potatoes
1/2 cup milk
2 ounces butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
6 ounces baby peeled carrots, 1/2 package, diced
2 cloves garlic, minced
2 lbs. ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
Directions:
Peel the potatoes and cut into chunks. Place in a medium stock pot and cover with cold water. 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. Place the milk and butter into stand mixer bowl. Drain the potatoes in a colander and then transfer to the mixer bowl. Using the leaf blade, mash the potatoes and then add the salt and pepper and continue to mash until smooth.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a deep saute 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. Add the beef, salt and pepper and cook until browned and well done. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly until the sauce is thickened slightly.
Add the corn and peas to the beef mixture and spread evenly into a large oval casserole. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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Recipe By: Adapted from Good Eats
Yield: 10 servings
Ingredients:
For the potatoes:
2 lbs. russet potatoes
1/2 cup milk
2 ounces butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
6 ounces baby peeled carrots, 1/2 package, diced
2 cloves garlic, minced
2 lbs. ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
Directions:
Peel the potatoes and cut into chunks. Place in a medium stock pot and cover with cold water. 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. Place the milk and butter into stand mixer bowl. Drain the potatoes in a colander and then transfer to the mixer bowl. Using the leaf blade, mash the potatoes and then add the salt and pepper and continue to mash until smooth.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a deep saute 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. Add the beef, salt and pepper and cook until browned and well done. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly until the sauce is thickened slightly.
Add the corn and peas to the beef mixture and spread evenly into a large oval casserole. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Shepherd's Pie is one of my all-time favourite comfort foods.
