Shepherd’s Pie, Take 2

Prep Time: 30 minutes
Cook Time: 20 minutes

Shepherd’s Pie, Take 2

By Jenni Melnyk November 14, 2015

We’re recently been invited to a culturally-themed dinner party, and while Ukrainian dishes for my husband abound out here in the Wild West, finding something great from my Irish heritage was a little trickier… I mean, something without cabbage. So I thought, Shepherd’s Pie, but the one I usually make is geared towards a healthier lifestyle. So warning – this version is definitely the comfort food type! Ahhh, how comforting it was!

Ingredients

For the meat base:
olive oil - 1 tbs
cracked black pepper - 1 tsp
ground beef - 1 lb
onion - 1 large, finely diced
carrot - 3-4 large, finely diced
frozen peas - 1 cup
thyme - 1 tsp
flour - 2 tbs
butter - 1 tbs
red wine - 1 cp
tomato paste - 2 tbs (or low sodium ketchup)
worcestershire sauce - 2 tbs
chicken stock - 1 cp
For the Potatoes:
white potatoes - 5-6 medium, diced and skin on
unsalted butter - 1/4 cp, plus more for dotting
light cream cheese - 4 ounces, softened
half-and-half - 1/8 cup or so
sea salt & cracked black pepper
For the top:
egg - 1, beaten
parmesan cheese - grated (optional)

Instructions

Directions:

Start by setting your potatoes to steam for 30 minutes or until soft
Once they are done, mash them in a bowl for approx 3 minutes while all of the steam escapes
One at a time, mash in butter, cream cheese and milk
Season with salt and pepper and set aside until ready to use

While the potatoes are steaming start your meat base.

Pre-heat oven to 400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat.

Prep for the oven.