The Semicolons
Public Files
Pub Style Shepherd’s Pie
- Yield: 6 Servings
- Level: Intermediate
Time
- Total: 1 hour 30 minutes
- Prep: 20 minutes
- Cook: 30 minutes
- Inactive: 40 minutes
Ingredients
Filling
- 2 Tablespoons Butter
- 1 Large Onion
- 2 Medium Carrots
- 4oz White Mushrooms
- 1 1/2 Pounds Ground Sirloin (90/10)
- Salt
- Black Pepper
- 1 Tablespoon Tomato Paste
- 5 Tablespoons All-Purpose Flour
- 1/4 Cup Heavy Cream
- 1 1/2 Cup Chicken Broth
- 1 Cup Dry, Dark Stout (Guinness)
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Fresh Thyme
- 1 Cup Peas
Topping
- 2 1/2 Pounds Russet Potatoes
- 2 Tablespoons Butter
- 1/3 Cup Heavy Cream
- Salt
- Black Pepper
Preparation
Filling
- Finely Chop Onion
- Peel And Finely Chop Carrot
- Finely Chop Mushroom
- Mince Thyme
Topping
- Chop Potatoes (2" Cubes)
- Melt Butter
- Bring Heavy Cream To Room Temperature
Directions
Potatoes
- Preheat oven to 375° F (190° C).
- Place potatoes in large pan full of cold water over medium-high heat.
- Cover and bring to a boil.
- Reduce heat to low and cook potatoes until fork-tender, about 20 minutes.
- Drain, return to pan, and cover.
Vegetables
- Melt butter in large cast iron skillet over medium-high heat.
- Add onions, carrots, mushrooms, and a pinch of salt.
- Cook, stirring frequently, until vegetables are starting to brown, about 7 minutes.
- Remove to small bowl and set aside.
Filling
- Add ground beef to large pan along with 1 teaspoon of salt and 1/2 teaspoon black pepper.
- Cook until completely browned on all sides.
- Drain as much grease as possible.
- Add vegetables to pan with beef.
- Add tomato paste and flour.
- Coat beef and vegetables completely.
- Cook over medium heat for 2 minutes to brown tomato paste and flour.
- Slowly pour in dry stout and chicken broth.
- Reduce heat to low and cook until liquids thicken and start to bubble.
- Carefully stir in soy sauce, thyme, and peas.
Potato Topping
- Warm 1/3 cup heavy cream and 2 tablespoons butter.
- Add warm mixture to cooked potatoes.
- Mash potatoes until smooth.
- Season with salt and black pepper.
Final Steps
- Pour filling into 9x13 pan.
- Spread mashed potatoes evenly over filling.
- Place pan into oven and bake for about 40 minutes, until potatoes are browned and filing is bubbly.