Shepherds Pie
hamburger
casserole
potato
gravy
Meaty, potatoey goodness with an awesome gravy.
Ingredients
Potato Topping
- 1 1/2 lbs russet potatoes
- 1/4 cup milk
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
Meat Filling
- 2 tablespoons canola oil
- 2 Tbsp minced onion
- 3 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground chuck (80/20)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp all-purpose flour
- 2 tsp tomato paste
- 1 1/2 cup chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary leaves
- 1 tsp freshly chopped thyme leaves
- 1/2 cup fresh or frozen English peas
Directions
Preheat oven to 400F.
Potato Topping
- Peel the 1 1/2 lbs potatoes and cut into 1/2-inch pieces.
- 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.
- Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
- Drain the potatoes in a colander and then return to the saucepan.
- Mash the potatoes and then add the 1/4 cup milk, 2 oz butter, salt and pepper and continue to mash until smooth.
- Stir in the egg yolk until well combined.
Filling
- While the potatoes are cooking, prepare the filling.
- Place the 1 Tbsp canola oil into a 12-inch saute pan and set over medium high heat.
- Once the oil shimmers, add the 2 Tbsp minced onion and 3 cubed carrots and saute just until they begin to take on color, approximately 3 to 4 minutes.
- Add the 2 cloves garlic and stir to combine.
- Add the 1 1/2 lbs hamburger, salt and pepper and cook until browned and cooked through.
- Sprinkle the meat with the 2 Tbsp flour and toss to coat, continuing to cook for another minute.
- Add the 2 tsp tomato paste, 1 1/2 cups chicken broth, 1 tsp Worcestershire, 1 tsp rosemary, 1 tsp 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 1/2 cup peas to the hamburger mixture.
Combine Them
- Spread meat filling into a greased 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 at 400 F for 25 minutes or just until the potatoes begin to brown.
- Remove to a cooling rack for at least 15 minutes before serving.
Adapted from Alton Brown’s Shepherds Pie: https://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2-1942900