Our simple shepherd pie recipe works great for a comforting family meal any night of the week.
It’s the classic meat and potatoes combowith lots of love.
Step one: make a batch of buttery mashed potatoes.
Greg DuPree
Step two: cook up a mean vegetable-enriched beef filling.
Step three: enjoy fireside with a cozy blanket and a glass of red wine.
Okay, that might be overkill, but the red wine should be doable.
Cover potatoes with cold water in a large pot.
Drain and return to pot.
Add warm milk and butter; mash until creamy.
Season with 112 teaspoons of the salt and several grinds pepper.
Heat 1 tablespoon of the oil in a large skillet over medium-high.
Add beef and cook undisturbed, until browned on bottom, about 4 minutes.
Add 12 teaspoon of the salt.
Continue cooking, breaking up pieces with a wooden spoon, until browned all over, about 5 minutes.
Using a slotted spoon, transfer beef to a bowl.
Using same skillet, heat 1 tablespoon of the oil over medium-high.
Add mushrooms and 12 teaspoon salt; cook undisturbed until golden, about 3 minutes.
Add thyme and continue to cook, stirring occasionally, until golden all over, about 2 minutes.
Transfer to bowl with beef.
Using same skillet, heat remaining tablespoon oil over medium.
Add onion, celery, and garlic; cook until golden, stirring occasionally, 5 to 6 minutes.
Add stock and remaining 12 teaspoon salt; simmer until slightly thickened, 7 to 8 minutes.
Stir in carrots, peas, and Worcestershire; cook until peas are crisp-tender, 3 to 4 minutes.
Transfer mixture to a 9 x 13-inch (or 3-qt) baking dish.
Spoon then gently spread mashed potatoes on top.
Set baking dish on a rimmed baking sheet.
Bake until filling is bubbling and top is golden in spots, 18 to 22 minutes.
Let stand 15 minutes before serving.
2,000 calories a day is used for general nutrition advice.
