shepherd’s pie
via life, in recipes
serves 4
shepherd’s pie
1 tablespoon olive oil
2 onions, chopped
2 medium carrots, chopped
20 oz. ground beef or lamb
2 tablespoons tomato paste
1 14 oz. can peeled tomatoes
1 cup beef stock
1 bay leaf
1 sprig thyme
1 cup fresh or frozen peas (i used frozen corn)
sea salt and cracked black pepper
potato mash
2 lb potatoes, peeled and chopped
2 1/2 oz. butter
1/4 cup milk
1/2 cup freshley grated cheese (parmesan or cheddar)
Start by peeling 2 lbs. of potatoes.
Cut them into 1-2 inch pieces and boil in liberally salted water until fork tender. Mash with 1/4 cup milk, 2 1/2 oz. butter and 1/2 cup cheese.
Chop 2 medium carrots (or a couple of handsful of mini peeled carrots) and two small onions. Saute in 1 Tb. olive oil until tender.
Add 20 oz. ground beef or lamb and cook until browned. To this mixture add 2 Tb. tomato paste, 1 cup beef stock, 1 bay leaf, 1 sprig of thyme and 1 14 oz. can peeled tomatoes. Simmer, covered, for 15 minutes. Uncover, add 1 cup frozen or fresh peas and simer 15 minutes more, or until most of the liquid has evaporated.
Pour meat mixture into a 4-cup baking dish.
Cover with mashed potatoes and bake at 375F for 35 minutes, until potatoes have browned.
