Shepherd's Pie

 
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padma_lakshmi Published on 10/27/2020, viewed by 173

What you will need

2 lbs russet potatoes

½ cup whole milk

4 tablespoons butter

Kosher salt

Freshly ground black pepper

2 tablespoons canola oil

1 cup shallots, diced

1 red bell pepper

1/2 inch fresh ginger

1 teaspoon minced garlic

1 ½ pounds lean ground beef

1 teaspoon fresh thyme

1 teaspoon crushed red chili flakes

¼ cup tomato paste

1 teaspoon Worcestershire sauce

8 oz shredded pepperjack cheese

(Nutritional facts 166 calories, 9.79 g fat, 9.92 g carbohydrates, 9.81 g protein, 31 mg cholesterol, 98 mg sodium)

How to cook

1

Peel the potatoes and cut into ½ 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 medium to maintain a simmer and cook until tender, about 10 minutes. Drain the water. Place the milk and butter in the saucepan with potatoes, add 1 teaspoon of kosher salt and ½ teaspoon freshly ground black pepper. With an electric mixer or immersion blender, puree until smooth. Set aside.

2

Preheat oven to 375 °F

3

While the potatoes are cooking, prepare the filling. Heat canola oil in a large sauté pan over medium high heat. Add the shallots and bell pepper, cooking 3-4 minutes, until softened. Add the garlic and ginger, and cook for 1 minute. Add the ground beef, and cook, covered, until browned, 4-5 minutes.

4

Add thyme, red chili flakes, 1 teaspoon of kosher salt, and ½ teaspoon freshly ground black pepper, stirring to combine.

5

Dissolve the tomato paste in ½ cup hot water, and add to the meat mixture, along with the Worcestershire sauce. Simmer on low heat, uncovered, for 10 to 12 minutes, until sauce has thickened.

6

Spread meat mixture evenly over an 11 inch by 7 inch baking dish. (Tip: If you can't find lean ground beef and only have 80/20 meat to fat ratio, use a slotted spoon to transport the meat without excess grease into the baking dish.) Top with the mashed potatoes, starting around the edges to create a seal and prevent the mixture from bubbling over. Top with shredded cheese. Place in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.

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