Rustic Shepherd’s Pie A Comforting Classic

Bynews dail

Feb 25, 2025

Shepherd’s PieIngredients:
1 pound ground lamb or beef 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1/2 cup red wine (optional) 1 cup beef or lamb broth 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste Salt and pepper to tasteFor the Mashed Potatoes:
2 pounds russet potatoes, peeled and cubed 1/2 cup milk 1/4 cup butter 1/4 cup sour cream Salt and pepper to tasteInstructions:
1.
Make the filling:
In a large skillet, brown the ground lamb or beef over medium heat.
Add the onion, carrots, celery, garlic, thyme, and rosemary.
Cook until the vegetables are softened, about 5 minutes.
2.
Deglaze the pan:
Pour in the red wine (if using) and let it simmer until reduced by half.
Add the beef or lamb broth, Worcestershire sauce, and tomato paste.
Season with salt and pepper to taste.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.
3.
Prepare the mashed potatoes:
While the filling is simmering, boil the potatoes in salted water until tender.
Drain and mash until smooth.
Stir in the milk, butter, sour cream, and salt and pepper to taste.
4.
Assemble the shepherd’s pie:
Preheat oven to 375°F (190°C).
Spread the meat mixture evenly into a 9×13 inch baking dish.
Top with the mashed potatoes and spread them smooth.
5.
Bake:
Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is heated through.
Let rest for 10 minutes before serving.

Rustic Shepherd’s Pie A Comforting Classic

Bynews dail

By news dail

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