Description
Skip the casserole dish! This Deconstructed Shepherd’s Pie brings all the comfort food flavor with an elegant twist that looks like it came from a fancy restaurant.
Ingredients
Scale
- 1 lb (454g) ground lamb or ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced into ¼-inch pieces (about ¾ cup)
- 2 celery stalks, finely diced (about ½ cup)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup (240ml) beef broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- 1 cup frozen peas
- 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
- ½ cup (120ml) whole milk, warmed
- 4 tablespoons (57g) unsalted butter
- ¼ cup (60ml) sour cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
- Crispy fried onions for garnish (optional)
Instructions
- Place peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until fork-tender.
- Drain potatoes thoroughly and return to the hot pot for 1-2 minutes to evaporate excess moisture.
- Rice or mash potatoes in a large bowl, then gently fold in warmed milk, butter, and sour cream. Season with salt and white pepper to taste. Cover and keep warm.
- Heat olive oil in a large skillet over medium-high heat. Add ground meat and cook until well-browned, about 5-7 minutes. Transfer meat to a plate.
- In the same skillet, cook onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for 30 seconds more.
- Stir in tomato paste and cook for 1-2 minutes until slightly darkened.
- Return browned meat to the skillet. Add Worcestershire sauce, beef broth, thyme, and rosemary.
- Bring to a simmer and cook for 10-15 minutes until liquid has reduced and thickened. Add frozen peas during the last 2 minutes.
- For serving, create a swoosh of mashed potatoes on one side of each plate and place a portion of the meat filling beside it.
- Garnish with fresh parsley and optional crispy fried onions. Serve immediately.