Shepherd's Pie

 

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 carrot, diced
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper
• 1 tablespoon tomato paste
• 1 pound lean ground beef, turkey, or lamb
• 1/4 cup stock
• 3/4 cup garden peas

Mashed Potatoes

• 2 pounds Yukon gold potatoes, peeled and quartered

• 2 tablespoons butter

• 1/4 cup heavy cream

• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees F.

2. Add butter and oil to a large skillet over medium heat. Sauté onions, carrots, and garlic until tender, about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and started to brown a little, add the tomato paste and mix evenly. Add the ground beef and cook until the beef is no longer pink, about 10 minutes. Add the beef stock. Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in the peas. Transfer the mixture to an oven-proof baking dish and spread evenly. Place the mashed potatoes on top of the ground beef mixture and spread out evenly. Once the top surface is covered, rake through with a fork to create peaks that will brown nicely. Place the dish into the preheated oven and cook until browned, about 30 minutes. Spoon out the shepherd's pie and serve.

3. Fill a large saucepan with cold water and a tablespoon of salt. Add the potatoes to the water and bring to a boil. Let the potatoes cook until soft, about 20 minutes. Once the potatoes are at the desired softness, drain them and place them back into the saucepan for mashing. Add butter and cream, and begin to mash the potatoes into a semi-smooth consistency. Once at the desired texture, add cheese and mix well. Season with salt and pepper.