21 Oct Epic D’s Shepard’s Pie
| Serves 6 to 8 The Meat: 1½ lb. ground beef or lamb The Potatoes: 1½ lb. Yukon Gold “peeled” potatoes | Preheat oven to 400°F Place potatoes in a large pot and cover with water (lightly salted). Over high heat, bring the water to boil and cook the potatoes until they are soft (approx. 15 to 20 minutes). Drain the potatoes in a colander before placing them back in the pot. Mash the potatoes with a masher or use an immersion blender to get them as smooth as possible. Pour in the milk, melted butter, and sour cream. Continue to mash and blend the potatoes and season with salt and pepper to taste. Set the potatoes aside. Over medium heat, use a large skillet to lightly sauté the onion, garlic, thyme, and carrots in olive oil. Cook for 4 to 5 minutes or until the ingredients become soft. Stir or fold in the meat and continue to cook for 5 to 6 minutes or until the meat loses its pink color. Now, drain or remove the fat from the skillet. Add the frozen corn and peas (salt and pepper) and stir until they are warm (approx. 2 to 4 minutes). Gently stir in the flour for about 1 minute before adding the chicken broth. The meat should simmer for 4 to 5 minutes to allow it to thicken slightly. Transfer the meat to an oven-ready or flameproof casserole dish before topping it with a layer of mashed potatoes (use all the potatoes and a spatula or the back of a large spoon for smoothing them out). Place the dish in the oven to bake for 18 to 25 minutes or until the mash potatoes turn golden. The goal is to evaporate most of the liquid. To put a quick golden color on the potatoes, use the Broiler for 1 minute or so. After baking, remove the dish from the oven; it should cool for about 10 minutes. This healthy dish is best served hot and garnished with parsley. Diva Tip: • Truffle flavor? If so, substitute Truffle Butter, and the results are Epic! |
