Shepherd’s PieIngredients:
For the Meat Sauce:
1 pound ground lamb or beef 1 medium onion, chopped 2 carrots, chopped 2 celery sticks, chopped 2 cloves garlic, minced 1/2 cup red wine (optional) 2 cups beef broth or chicken broth 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme Salt and black pepper to tasteFor the Mashed Potatoes:
2 pounds russet potatoes, peeled and cubed 1/2 cup milk 1/4 cup butter, melted 1/4 cup grated Parmesan cheese (optional) Salt and black pepper to tasteInstructions:
For the Meat Sauce:
1.
Heat a large pot or Dutch oven over medium heat.
2.
Add the ground meat and brown, breaking it up into small pieces.
3.
Add the onion, carrots, and celery and cook until softened, about 5 minutes.
4.
Stir in the garlic and cook for 1 minute more.
5.
Pour in the red wine (if using) and let it simmer until reduced by half.
6.
Add the beef broth, tomato paste, Worcestershire sauce, and thyme.
7.
Season with salt and black pepper to taste.
8.
Bring to a simmer and cook for 20-25 minutes, or until the sauce has thickened.
For the Mashed Potatoes:
1.
Place the potatoes in a large pot and cover with water.
2.
Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3.
Drain the potatoes and return them to the pot.
4.
Mash the potatoes until smooth.
5.
Stir in the milk, butter, Parmesan cheese (if using), and season with salt and black pepper to taste.
To Assemble the Shepherd’s Pie:
1.
Preheat oven to 375°F (190°C).
2.
Pour the meat sauce into a 9×13 inch baking dish.
3.
Top with the mashed potatoes.
4.
Smooth the potatoes over the meat sauce.
5.
Bake for 30-35 minutes, or until the mashed potatoes are golden brown and the meat sauce is bubbly.
6.
Let stand for 10 minutes before serving.

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