This week’s recipe is in honor of St. Patrick’s Day: It’s Shepherd’s Pie.
Shepherd’s Pie
2 large potatoes (peeled, chopped into 2” cubes)
¼ cup sour cream
1 tbsp magarine
1/8 tsp salt
2 tsp olive oil
1 cup onion (chopped)
2 cup carrots (chopped)
1 cup celery (chop)
1 lb. ground beef
3 tbsp flour
1 tbsp fresh rosemary (chop)
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 cup beef broth
- Preheat oven to 400ºF.
- Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add ground beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
- Transfer beef mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.