St. Patrick's Shepherds Pie

Ingredients

For the potatoes:

1 1/2 pounds russet potatoes
1/2 cup milk
4 Tablespoons salted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the meat filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
1/2 tsp. garlic powder
1 1/2 pounds ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup chicken broth
1 teaspoon soy sauce
1 teaspoons rosemary
1/2 teaspoon thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Directions:

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Strain potatoes.

Place the butter into the pan and melt, then add milk, salt and pepper.  Return potatoes to the saucepan. Mash the potatoes and then continue to mash until smooth.

Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a large saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes.

Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, soy sauce, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the beef mixture and spread evenly into a 9 by 13-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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