Shephard’s Pie is comfy, cozy food for a cold night. This version with beef and lamb is packed with flavor. The leek-cheddar mash on top is super delicious.
Beef And Lamb Shepherd’s Pie
2 pounds russet potatoes, peeled and quartered
2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, sliced 1/2 inch thick and rinsed well
12 ounces ground beef
12 ounces ground lamb
Freshly ground pepper
2 large carrots, diced
2 cloves garlic, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme, chopped
3 tablespoons tomato paste
3/4 cup stout (such as Guinness)
1 1/4 cups beef broth
1 cup frozen peas
4 tablespoons unsalted butter
2/3 cup half-and-half
1 cup grated cheddar cheese
1. Preheat the oven to 400℉.
2. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring, until soft but not browned, about 8 minutes. Transfer half of the leeks to a large bowl and set aside.
4. Add the beef and lamb to the skillet with the remaining leeks. Cook over medium heat, breaking up the meat, until no longer pink, about 6 minutes. Drain then season the meat with 1/2 teaspoon salt and a few grinds of pepper.
5. Stir the carrots, garlic, Worcestershire sauce and thyme into the meat. Add the tomato paste and cook, stirring, about 1 minute. Pour in the stout and simmer until slightly reduced, about 2 minutes. Add the broth and bring to a simmer.
Cook, stirring, until the carrots are almost tender, about 5 minutes. Stir in the peas then reduce the heat to low and let simmer.
6. Drain the potatoes and cool slightly. Transfer to the bowl with the reserved leeks. Add the butter and half-and-half and mash well. Season with salt then stir in 1/2 cup cheddar.
7. Spread the meat mixture in a 3-quart baking dish. Spread the mashed potatoes on top. Sprinkle with the remaining 1/2 cup cheddar.
8. Bake until bubbling around the edges and the potatoes are browned in spots, about 25 minutes. Let rest 10 minutes before serving.
Note: Can be assembled up to 2 hours ahead. Cover and refrigerate, then add about 10 minutes to the baking time.
Recipe from Food Network Magazine
Warming up with shepherd’s pie and chilling out with ‘Ghost Town’ from Nashville-based The Whistles & The Bells aka Bryan Simpson. I absolutely love the change at the 2:40 mark.
“I’ve turned around
for the last time”