Shepherd’s pie

What do you do with leftover mashed potatoes? You make Shepherd’s pie of course. Here is my version of it. I hope you will like it as much as we do.

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INGREDIENTS

For the meat layer:

2 lb ground beef (or lamb)

6 tablespoon oil – divided

1 large onion – grated

4-5 garlic cloves – minced

1 large carrot – grated

3 celery sticks – grated

2 tablespoon Worcestershire sauce

2 tablespoon tomato paste

2 tablespoon flour (or cornstarch for GF)

1 cup beer (my choice )/red wine/ beef stock for alcohol free option

1 cup green peas fresh or frozen

1 teaspoon thyme leaves – preferably fresh

1/2 teaspoon thinly chopped rosemary – preferably fresh

Salt and pepper to taste

For the mashed potatoes layers:

5 cups mashed potatoes, or 3 cups if you want to have it only on the top (see my recipe for mashed potatoes here:

https://breakthybread.com/wp-admin/post.php?post=499&action=edit

(no need to add the caramelized onions for this recipe)

2 egg yolks

1/2 cup grated Parmesan

For the topping:

1/2 cup grated Parmesan

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INSTRUCTIONS

In a wide pan, heat 2 tbsp of oil, add the meat and cook, constantly stirring and breaking any lumps, till the meat change color.

Add onions, carrots and celery and mix well. No need to cook till soft since the rest of the cooking will be done in the oven.

Add minced garlic and mix well.

Clear a spot at the center of the pan, add 2 tbsp of oil and tomato paste and cook for a few minutes till the mix darkens. Mix well.

Add Worcestershire sauce and mix well.

Clear the center of the pan again and add the last 2 tbsp of oil with the flour, and cook for few minutes. Mix well.

Add beer, bring to a boil and cook for few minutes till thicken.

Add herbs, salt and pepper and mix.

Add peas mix well and remove from heat.

To the mashed potatoes add egg yolks and Parmesan cheese (If you prefer mash only on the top, like the classic shepherd’s pie – use only 3 cups of mash, one yolk and 1/4 cup Parmesan), mix well and spread 1/2 evenly on the bottom of the pan.

Pour the meat on top and scoop the rest of the mash on top of the meat. Spread evenly.

Run a form back and forth to create lines on top, and spread the Parmesan cheese on top.

Bake till golden at 390f for 15-20 min.

Let it cool for 20-30 min so the pie doesn’t fall apart while serving, or dive right in, i can promise you it will taste amazing, pretty or not

Enjoy