Shepherd's Pie

Shepherd's Pie

Traditionally made with lamb, this version with ground beef would more accurately be called Cottage Pie


Ingredients

1-1/2 lbs. Russet Potatoes, peeled, cubed
1/2 C milk
2 T butter
1 egg yolk
S & P

1 med. onion, diced
2 med. carrots, diced
1 lg. celery stalk, diced

1 lb. ground beef

1 T+ flour
1/3 C white wine

1-1/2 cups beef broth
1 T Kitchen Bouquet
1 T tomato paste
1 tsp. dried rosemary
1 T fresh thyme
S & P

1/4 cup grated cheddar
Paprika

Directions

Peel and cube potatoes.  Put in a pot with cold water covering them about an inch. Cover, BTB, RTS, cook until tender - about 12 mins.
Drain. Return to hot pot.  Mash some, then add Hot! milk and butter and continue mashing until smooth.  Add egg yolk, season with S & P, and stir to combine.
(I was tempted to add more milk...like if I were going to serve them like that, but the should be a little thick)

While the potatoes are on their way...cut the onion, carrot, and celery and get them sauteing in a large heavy pan (not non-stick), hot with olive oil.  Season with S & P.  When the veggies begin to soften add the ground beef and cook until no longer pink.  Drain.  Sprinkle the flour over the meat mixture, then stir in and let cook 1-2 mins.  The pan should be dry and beginning to brown up a bit.  Deglaze pan with white wine,  scraping the bottom clean.

Add the broth, KB, tom. paste, and seasonings.  Cover and let simmer for 10-12 mins.  There should be some liquid, but it shouldn't be soupy.

Meanwhile, preheat the oven to 400 degrees.  Cover a rimmed baking sheet with foil or parchment paper.

Place meat mixture in a large pie plate.  Spread mashed potatoes over the top.  It's best to start around the outsides, using a spatula to press down and wipe clean over the edge, creating a good seal so any liquid doesn't bubble out.  Working inward, cover with a nice even layer. Like with icing a cake...leave some points - they will get nicely browned.  Sprinkle with cheddar cheese and paprika...some more fresh thyme.

Bake 30 mins., or until nicely browned and cheese is melted.  Let stand at least 15 mins. to set and cool.

Enjoy