Because I don’t like lamb. Did you know Shepherd’s Pie is supposed to be made with lamb? I think technically what this is is Cottage Pie. But would anyone search for that? Or would you know what it was if I called a recipe that? Me either.
This recipe is not hard, but it is time consuming. It’s also not in the top ten for my healthiest editions to this blog, nor is is low calorie. But it’s a great comfort food type family meal – perfect for a Sunday.
- 1 TB extra-virgin olive oil
- 1 LB lean ground beef
- 1 c chopped yellow onions
- 1 c chopped celery
- 1/8 c + 2 tsp all-purpose flour
- 1 c beef stock or broth
- 1/2 c of red wine (or more broth if you prefer)
- 1 tsp dried thyme, crumbled
- 1/4 tsp dried rosemary, crushed
- 1/2 tsp kosher salt, plus more for the potatoes
- 1/4 tsp freshly ground black pepper, plus more for the potatoes
- 2 c of frozen mixed veggies, defrosted
- 2 LB russet (baking) potatoes, peeled and cut into 2-3 inch pieces
- 3/4 c half and half
- 1/2 c grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 2 TB unsalted butter, cut into small pieces
- Preheat oven to 350º F.
- Place potatoes in a large sauce pan, and add water to cover. Add salt to your personal taste preferences. Bring to a boil over high heat, then cover, reduce heat and simmer until potatoes are cooked through, 15-20 minutes.
- While potatoes are cooking, in a large frying pan, heat the oil over medium heat. Add the ground beef, onions, and celery and cook until the beef is browned and the vegetables are softened.
- Add the flour and stir until the mixture begins to bubble, 2 to 3 minutes.
- Slowly add the beef stock or broth and wine, if using. Stir until completely combined, then stir in the thyme, rosemary, salt, and pepper.
- Cook and stir until the mixture is thickened and bubbling.
- Stir in the mixed vegetables and set aside.
- Heat the half-and-half in a small sauce pan until it is hot, but not boiling.
- Butter a deep dish 9-inch pie plate or a casserole dish (whatever size you have that this fits well in!) and line a large baking sheet with parchment paper (or a silicone liner).
- Drain the potatoes and place them in a large bowl.
- With an electric mixer, beat the potatoes on low speed, slowly adding the hot half-and-half, the cheeses, and salt and pepper to taste, until the ingredients mixed thoroughly.
- Place the beef mixture in the pie plate or casserole dish. Top the beef mixture with the mashed potatoes. Scatter the butter pieces on top. Sprinkle with paprika.
- Place the pie on the baking sheet and bake for about 45 minutes, or until the potatoes are browned and the filling is heated completely through.
Makes 4 (very generous) to 6 servings.