Shephard's Pie
| Summary | |
|---|---|
| Prep time | 60 min |
| Cook time | 30 min @ 350 |
| Source | Diane Morrisey (IG) |
| Yield / serves | 6-8 servings |
| Rating | (unrated) |
Ingredients
- 2 lbs ground beef
- 1 t salt
- 3 lb Yukon gold potatoes, peeled and cut into 1-inch chunks
- 1/2 c sour cream
- 5 T butter
- 1/2 c milk
- 3 slices bacon, diced
- 1 onion, chopped
- 2 carrots, diced
- 3 garlic cloves, chopped
- 1 c red wine
- 2 T all-purpose flour
- 1/4 c tomato paste
- 2 T WorcesterShire sauce
- 1 c beef broth
- 1 T fresh thyme, chopped
- 1/2 t black pepper
- 1 c frozen peas or green beans
- 2 T chopped chives
- 2 T chopped parsley
Preparation
Preheat the oven to 350.
In a large pot of cold water, boil the potatoes until fork tender. Drain the potatoes and return to the saucepan. Add the sour cream, butter, milk, and salt. Using a potato masher, mash until smooth. check for seasoning.
In a skillet, crisp up the bacon. Remove from the pan to drain leaving the drippings in the pan. Add the onions, garlic, and carrots and cook until softened. Add the wine and bring to a boil, scraping the bottom of the pan, until reduced by half. Add the flour and stir until dissolved. Add the beef, tomato paste, and Worcestershire & cook until the meat is no longer pink. Add the broth; bring to a simmer and reduce to low, and cook, scraping any brown bits from the bottom until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and bacon. Check for seasoning.
Transfer the mixture to a casserole dish and spread the potatoes evenly over the filling. Bake 30 minutes or until golden and bubbly. Sprinkle with chives.
