Karl’s Kitchen – Shepherd’s Pie
Ingredients
Meat Filling:
1 lb ground beef
1/2 yellow onion
1/2 cup peas
2 carrots diced
2 celery ribs diced
1 garlic clove
1/4 cup red wine
3/4 cup chicken or beef stock
1 tbsp tomato paste
1 tsp worcestershire sauce
1 tsp dijon mustard
1 tbsp diced thyme
Mashed Potato Topping:
1 1/2 lb. russet potatoes diced
3 tbsp unsalted butter
1/2 cup heavy cream
3 thyme sprigs
1 bayleaf
1/4 cup grated parmesan
salt & pepper to taste
Instructions
- Peel and quarter the potatoes. Place them into a pot with water and boil them until tender. In a small sauce pot, add the cream, butter, sour cream, thyme sprigs, and bay leaf. Place on very low heat until the potatoes are ready to be mashed.
- Preheat your oven to 375 degrees Fahrenheit.
- Once hot, add a little oil to coat the bottom of the pan. Add the ground beef to the pan until browned, stirring occasionally. Remove the ground beef from the pan and strain to remove excess oil.
- Return the pan to medium heat, add oil to coat the bottom, and sauté the onion until caramelized. It will take about 10 mins. Then add the carrots, celery, garlic, and cook for an additional 5 mins. Add the red wine, reduce, and then add the broth followed by the tomato paste, mustard, thyme, and Worcestershire sauce. Cook for a few minutes and then add the peas. Season with salt and pepper to taste.
- Place the ground beef mixture in a baking dish and spread it evenly. Once you’ve mashed your potatoes, evenly spread them over the top and sprinkle the Parmesan cheese over the top. Place in the oven and bake for about 20 mins, or until the top has slightly browned.
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