Shepherd's Pie
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
43
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Potatoes (diced)1 cup
Buttermilk3 tbsps
Butter2.5 tsps
Kosher Salt (divided)450 g
Ground Beef1.5 cups
Carrot (chopped)1.5 cups
Celery (chopped)3 tbsps
Maple SyrupDirections:
1
Bring a medium-size stockpot of water to a boil over medium heat and add the diced potatoes
2
Cook until fork tender
3
Drain the potatoes and add to large mixing bowl
4
Add the buttermilk, 3 tablespoons butter, white truffle oil, 2 teaspoons salt and 1 teaspoon freshly ground black pepper
5
Whip until the potatoes are mashed
6
Set aside
7
Preheat the oven to 350 degrees F
8
Remove the sausages from the casing and combine it with the beef in a medium bowl
9
In a large saute pan, add 3 tablespoons of butter or oil
10
Add the beef and sausage mixture, the rosemary, and the remaining salt and pepper
11
Cook over medium heat until well browned
12
Remove the mixture from the pan and set aside
13
In the same pan add the carrots, celery, remaining 3 tablespoons of butter or oil and the maple syrup
14
Cook over medium heat for about 10 minutes
15
You don't want soggy vegetables; if anything, you want them still pretty crunchy
16
Remove from pan from the heat and set aside
17
You can cook the pie in individual ramekins or bake it in a large glass casserole dish
18
Either way add the vegetables for the first layer, then the meat, and finish it off with the whipped potatoes, being careful to keep your layers from getting jumbled
19
Sprinkle with cheese and bake for 15 minutes for individual servings or 25 minutes for a casserole dish