Shepherd's Pie

Shepherd's Pie

 Adapted Recipe from FoodNetwork.com

Alton Brown

11/2 lbs Potatoes

1/4 C Half and half

2 oz butter

3/4 t salt

Filling:

2 T olive oil

1 C onion chopped

2 carrots peeled and diced
1 stalk celery diced

2 cloves garlic

11/2 lbs ground beef or Lamb

1 t salt

1/2 t pepper

2 T flour

2 T Tomato Paste

1 C Beef broth (Better the bullion) plus water

2 t chopped rosemary

1t thyme

1/2 C corn

1/2 c peas
1/2 C Chopped Mushrooms
1/4 C Red wine
3T Worchester sauce

Peel potatoes, cube, cook in salted boiling water. Cook until tender.

Heat oven to 400 degrees. Heat oil in pan on stove, add onions, mushrooms, celery and carrots, sauté about 5 minutes. Add Garlic and beef. Cook until browned. Add flour to coat, then add everything else but the corn and peas. Stir for 15 minutes and cook on medium heat. Add Corn and peas and stir. Mash potatoes with butter, half and half until fluffy. Grease a glass baking dish and spread mixture evenly (11x7) or larger. Place potatoes on top and top with cheddar cheese. Bake for 25 minutes. Let cool for 15 minutes. Serve with a nice Pinot Noir! 

Here in New Mexico, it goes without saying that of course you should about 1/2 cup diced green chili to the mashed potatoes! Enjoy!

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