Shepherd’s Pie




  • 1 pound lean ground beef (90 percent lean or higher)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
  • 2 tablespoons tomato paste 
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 1/2 cup frozen peas and carrots 
  • 2 pounds Yukon gold or creamery potatoes
  • 2/3 cup milk
  • 4 tablespoons butter

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Drain any fat remaining in the skillet. Add the onions and cook, covered, until they begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the thyme, tomato paste and Worcestershire - stir 1 minute. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas and carrots. Pour the mixture into a 8x8 baking dish  

Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10-12 minutes or fork tender. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.

Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Recipe adapted from Ellie Krieger

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