Description
This deconstructed twist on classic comfort food lets you savor each component separately for maximum flavor—it’s like getting the perfect bite of shepherd’s pie every single time.
Ingredients
Scale
- 1½ lbs ground lamb or beef
- 1 medium onion, finely diced
- 2 medium carrots, diced into ¼-inch pieces
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef stock
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- ½ cup warm milk
- 4 tbsp unsalted butter
- ¼ cup sour cream
- Salt and white pepper to taste
- 1 cup frozen peas, thawed
- 2 tbsp fresh parsley, chopped
- Extra virgin olive oil for drizzling
Instructions
- Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender (15-20 minutes). Drain and return to hot pot briefly.
- Mash potatoes or pass through a ricer, then fold in warm milk, butter, sour cream, salt, and white pepper until light and fluffy. Cover to keep warm.
- Heat oil in a large skillet over medium-high heat. Brown the meat well, then transfer to a plate.
- In the same pan, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes until slightly caramelized.
- Sprinkle flour over vegetables and cook for 1 minute. Return meat to pan.
- Add Worcestershire sauce, herbs, and beef stock. Simmer until sauce thickens, about 10-15 minutes.
- Season with salt and pepper, then stir in thawed peas off the heat.
- To serve, place mashed potatoes on one side of a warm plate and the meat mixture alongside. Garnish with parsley and a drizzle of olive oil.