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Classic, Savory Shepherd’s Pie

Ingredients

  • For the Mashed Potatoes:
  • 3 1/2 pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
  • Kosher salt
  • 6 tablespoons (85g) unsalted butter, cubed
  • For the Meat Sauce:
  • 1 1/2 cups (360ml) homemade or store-bought low-sodium chicken stock
  • 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)
  • 2 tablespoons (30ml) vegetable oil
  • 2 1/2 pounds (1kg) ground beef or lamb, or some combination (see note)
  • 1 large yellow onion (about 14 ounces; 400g), diced
  • 3 medium carrots (about 8 ounces; 225g), diced
  • 2 ribs celery (about 4 ounces; 110g), diced
  • 2 medium cloves garlic, minced
  • 2 tablespoons (30ml) tomato paste
  • 1 cup (240ml) dry red wine
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Marmite (optional)
  • 2 tablespoons (15g) all-purpose flour
  • 8 ounces (225g) frozen peas
  • Kosher salt and freshly ground black pepper
  • To Assemble:
  • 1 1/2 cups (360ml) heavy cream
  • Grated Parmigiano-Reggiano cheese, for topping (optional)

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