She Strengthens

The Ultimate Comfort Food: Shepherd’s Pie

A Hearty, Satisfying Classic

There’s something undeniably special about a rich, well-seasoned shepherd’s pie. This beloved comfort food dish is a staple for a reason – it’s a masterclass in simplicity, combining a flavorful ground beef stew with a generous helping of creamy mashed potatoes.

The Perfect Pairing: Mashed Potatoes and Beef Stew

To create this culinary masterpiece, you’ll need to start by preparing two key components: buttery mashed potatoes and a simple ground beef stew. The potatoes are boiled until tender, then mashed with butter and milk to create a smooth, creamy consistency. Meanwhile, the stew is crafted with sautéed onions, carrots, and celery, along with ground beef, beef broth, tomato paste, and Worcestershire sauce.

Assembling the Perfect Pie

Once both components are ready, it’s time to bring them together. The beef stew is spread evenly in a shallow baking dish, topped with a layer of mashed potatoes, and finished with a sprinkle of butter. The result is a dish that’s both familiar and comforting, with a golden-brown crust giving way to a rich, savory filling.

Tips and Tricks

To ensure your shepherd’s pie turns out perfectly, be sure to:

• Use high-quality ingredients, such as free-range ground beef and fresh vegetables.
• Don’t overmix the mashed potatoes – you want them to retain their creamy texture.
• Use a fork to “ruffle” the top of the potatoes before baking, creating a crispy, golden-brown crust.

Get Cooking!

With these simple steps, you’ll be enjoying a delicious, comforting shepherd’s pie in no time.

Ingredients:

• 1 3/4 pounds russet potatoes, peeled
• 8 tablespoons unsalted butter (1 stick)
• 1/4 cup milk
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• Kosher salt
• 1 1/2 pounds ground beef, preferably free-range or organic
• 1/2 cup beef or chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1/2 cup frozen petite peas

Instructions:

1. Place the potatoes in a large saucepan of cold salted water, bring to the boil over medium-high heat, and boil until tender, about 20 minutes.
2. Drain the potatoes, return them to the saucepan, add 4 tablespoons of butter and the milk, and mash until smooth and creamy. Season to taste with salt.
3. In a large frying pan, melt 2 tablespoons of butter. Add the onion, carrots, and celery, and cook until tender, about 8 minutes.
4. Add the ground beef and cook, stirring, until browned. Pour off any fat, then add the broth, tomato paste, and Worcestershire sauce. Simmer for 5 minutes.
5. Preheat the oven to 375°F. Grease a 9×13-inch shallow baking dish. Add the beef mixture in an even layer, then top with the mashed potatoes in an even layer. Use a fork to “ruffle” the top, and dot with the remaining butter.
6. Bake until the filling is bubbling and the top is golden, about 30 minutes. Let stand for 5 minutes before serving.