Shepherd's Pie
Ingredients
Potato Topping
-
1½
pounds
russet potatoes, peeled and cubed
-
to taste
none
salt (to season boiled potatoes)
-
1-2
tablespoons
whole milk
-
4
tablespoons
unsalted butter
-
⅓
cup
sour cream
-
to taste
none
salt and pepper
Meat Filling
-
2
tablespoons
canola oil
-
1½
pounds
lean ground beef
-
2
teaspoons
fresh thyme
-
1-2
none
bay leaves
-
1
medium
carrot, diced
-
1
stalk
celery, diced
-
1
medium
onion, diced
-
1
tablespoon
garlic, minced
-
1
cup
red wine
-
3-4
tablespoons
tomato paste
-
2
tablespoons
flour
-
1
tablespoon
Worcestershire sauce
-
1
cup
beef broth
-
1
teaspoon
bouillon, beef or chicken (optional)
-
1
cup
frozen sweet peas, rinsed and drained
-
1
cup
frozen sweet corn kernels, rinsed and drained
-
to taste
none
salt and pepper
-
to garnish
none
parsley
Instructions
- Prep the potatoes by rinsing them, then boiling in salted water until tender.
- Drain the potatoes and mash them with milk, butter, sour cream, salt, and pepper until creamy.
- In a skillet, heat oil and brown the ground beef, then drain excess fat.
- Add thyme, bay leaves, carrot, celery, onion, and garlic to the skillet; cook until softened.
- Stir in red wine and tomato paste, simmer until liquid evaporates.
- Add flour, Worcestershire sauce, beef broth, and optional bouillon; simmer until thickened.
- Stir in peas and corn, season with salt and pepper, and set aside.
- Preheat the oven to 425°F (218°C) and prepare a casserole dish with nonstick spray.
- Layer the meat filling in the dish, then top with mashed potatoes, spreading evenly.
- Bake for 18-20 minutes until the potatoes are slightly browned, then let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
525
Total fat
22g
Total carbohydrates
43g
Total protein
32g
Sodium
351mg
Cholesterol
100mg
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