Beef-And-Lamb Shepherd's Pie
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
46
Sourness
35
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil340 g
Ground Beef340 g
Ground Lamb2 large
Carrot (diced)2 cloves
Garlic (finely chopped)1 tbsp
Worcestershire Sauce1 tbsp
Thyme (fresh, chopped)3 tbsps
Tomato Paste1.25 cups
Beef Broth (low-sodium)1 cup
Pea (frozen)4 tbsps
Unsalted Butter2 cup
Half-And-HalfDirections:
1
Preheat the oven to 400 degrees F
2
Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt
3
Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes
4
Meanwhile, heat the olive oil in a large skillet over medium heat
5
Add the leeks and season with 1/2 teaspoon salt
6
Cook, stirring, until the leeks are soft but not browned, about 8 minutes
7
Transfer half of the leeks to a large bowl and set aside
8
Add the beef and lamb to the skillet with the remaining leeks
9
Cook over medium heat, breaking up the meat, until no longer pink, about 6 minutes
10
Pour off any excess fat from the skillet; season the meat with 1/2 teaspoon salt and a few grinds of pepper
11
Stir the carrots, garlic, Worcestershire sauce and thyme into the meat
12
Clear a space in the middle of the skillet and add the tomato paste
13
Cook the tomato paste, stirring, until slightly darkened, about 1 minute, then stir into the meat mixture
14
Pour in the stout and simmer until slightly reduced, about 2 minutes
15
Add the broth and bring to a simmer
16
Cook, stirring, until the carrots are almost tender, about 5 minutes
17
Stir in the peas; reduce the heat to low and let simmer while you mash the potatoes
18
Drain the potatoes and let cool slightly
19
Transfer to the bowl with the reserved leeks; add the butter, half-and-half and 1/2 teaspoon salt and mash well
20
Stir in 1/2 cup cheddar
21
Spread the meat mixture in a 3-quart baking dish
22
Dollop the mashed potatoes on top, then spread with the back of a spoon
23
Sprinkle with the remaining 1/2 cup cheddar
24
Bake until bubbling around the edges and the topping is browned in spots, about 25 minutes
25
Let rest 10 minutes before serving
26
You can assemble any of these dishes up to 2 hours ahead
27
Cover and refrigerate, then add about 10 minutes to the baking time
28
Photograph by Con Poulos