Shepherd's Pie
Ingredients
The potatoes
-
2½
lbs
russet potatoes
-
6
Tbsp
butter
-
⅓
cup
half and half
-
⅓
cup
sour cream
-
to taste
salt
-
to taste
black pepper
The filling
-
1
medium
yellow onion
-
2
medium
carrots
-
1
large
celery rib
-
3
cloves
garlic
-
1½
lbs
lean ground beef
-
2½
Tbsp
tomato paste
-
2
Tbsp
all-purpose flour
-
2
tsp
minced fresh rosemary
-
2
tsp
minced fresh thyme
-
½
cup
dry red wine
-
1½
cups
low-sodium beef broth
-
2
tsp
Worcestershire sauce
-
2
Tbsp
chopped fresh parsley
-
1
cup
frozen peas
Instructions
- Boil peeled and chopped potatoes in salted water until tender, about 10-15 minutes.
- Drain and rinse potatoes, then rice them into a pot.
- Mix in melted butter, half and half, sour cream, and season with salt.
- In a skillet, sauté onion, carrots, and celery in butter until soft, then add garlic and cook for an additional minute.
- Add ground beef to the skillet, cooking until browned, and remove excess fat.
- Stir in flour and tomato paste, then add red wine, beef broth, Worcestershire sauce, thyme, and rosemary, simmering until reduced.
- Stir in peas and parsley, seasoning with salt and pepper.
- Spread the beef filling in a baking dish and top with mashed potatoes, creating a wavy pattern.
- Broil in the oven until the top is golden brown, about 4-6 minutes.
- Let sit for a few minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
568
Total fat
27g
Total carbohydrates
47g
Total protein
31g
Sodium
408mg
Cholesterol
115mg
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