Ground Beef Sheperd's Pie
Submitted by Helene Katz on Oct 14, 2018

Delicious dish to make for an autumn or winter dinner!

Servings:
6

Complexity:   
Easy

Total Time:
1.5 hours cooking 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

Directions:
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. Drain in a colander, return the potatoes to the saucepan, add 4 tablespoons of the butter and the milk, and mash with a potato masher until smooth and creamy. Season to taste with salt. Cover to keep warm until ready to use.
2. To make the filling, in a large frying pan, melt 2 tablespoons of the butter. Add the onion, carrots, and celery and a big pinch of salt. Cook, stirring occasionally, until tender, about 8 minutes. 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. Stir in the peas.
3. Preheat the oven to 375°F. Grease a -quart shallow baking dish. Add the beef mixture in an even layer and then top with the mashed potatoes in an even layer. Use a fork to “ruffle” the top. Dot with the remaining butter.
4. Bake until the filling is bubbling and the top is golden, about 30 minutes. Let stand for 5 minutes before serving.