Shepherd’s Pie

shepherd's pie(serves 6)

Adapted from Saveur magazine

This take on the English classic makes a delicious meal on cold evenings. Serve with peas or sautéed greens.

2 tablespoons olive oil

1 ½ pound ground lamb, beef, or a mix of the two meats

2 ribs celery, small diced

2 cloves garlic, minced

1 large carrot, small diced

1 large yellow onion, small diced

2 tablespoons tomato paste

½ cup red wine

½ cup beef stock

1 tablespoon Worcestershire sauce

2 bay leaves

1 15-ounce can whole, peeled tomatoes in juice, crushed by hand

Salt and black pepper

2 pounds russet potatoes, peeled

½ cup heavy cream

8 tablespoons unsalted butter

Heat oil in a 6 quart saucepan over medium-high heat. Add ground meat and cook, stirring, until browned all over, 10-12 minutes. Using a slotted spoon, transfer meat to a bowl and set aside. Add celery, garlic, carrot, and onion to pan, and cook until soft, about 5-8 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Add wine and cook, stirring to scrape bottom of pan, until wine evaporates, about 8 minutes. Add stock, Worcestershire, bay leaves, and tomatoes and cook, stirring, until slightly reduced, about 6 minutes. Remove from heat, season with salt and pepper. Transfer mix to a 9” deep-dish pie plate or baking dish, set aside.

Heat oven to 400°F. Place potatoes in a 4-quart saucepan, and cover with water by 1”, bring to a boil over high heat. Cook until tender, about 30 minutes, drain. Meanwhile, bring cream and butter to a simmer in a 1-quart saucepan; keep warm. Transfer potatoes to a food mill or potato ricer, and process into a bowl; add hot cream and butter, season with salt and pepper, and whisk until smooth and fluffy. Spoon potatoes over meat filling in dish, spreading to cover the edge. Drag tines of fork lightly over potatoes to create ridges all over. Bake until potatoes are golden brown and filling is heated through, about 45 minutes. Let cool 20 minutes.