It’s cold, its wintery and the best thing about it is a hot meal at the end of the day.Shepherd's pie is a perfect winter warmer; making it is blissfully unfussy. I prefer adding sharp cheddar to the mashed potatoes for a deeper topping.
Ingredients
Serves 8
5 baking potatoes peeled and cubed
Coarse salt and ground pepper
1 tablespoon vegetable oil
6 medium carrots grated
6 celery stalks, thinly sliced
1 large onion, chopped
½ teaspoon dried thyme
¼ cup all-purpose flour
¼ cup tomato paste
2 pounds ground beef chuck
½ cup water
½ cup of red wine
1 cup whole milk
2 cups shredded sharp white cheddar
Directions
Preheat oven to 230°C. Place potatoes in a large saucepan, and cover with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Meanwhile, heat oil in a large heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add ½ cup water and ½ a cup of red wine; bring to a boil, and simmer 1 minute. Set beef filling aside.
Drain potatoes and mash. Add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of cheese topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
PS. Yes the meal does serve 8 but if there are less people divide the mixture into two baking dishes (once all is prepared) and simple cover tightly and freeze the other for another night!
PPS. Sorry I forgot to take a picture, I ate it too fast ☺
xoxo
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