6 large russet potatoes, peeled and cut to 2 inch thick chunks (cut to 8 pieces each)
4 tsp. salt
4T butter
1/2 c half and half
1T olive oil
1 large sweet yellow onion
6 carrots, peeled and chopped small
1 lb. ground beef, turkey or lamb
1/2 c beef or chicken stock
4 c favorite chopped vegetables (kale, mushrooms, cauliflower, green beans, brussel sprouts)
2 c frozen peas, thawed
1 - 2 tsp. pepper
1 - 2 tsp. roasted, granulated garlic
2T tomato paste
1T fresh thyme, minced fine or 2 tsp. dried thyme
chopped parsley for garnish
Instructions
In stock pot, combine 2 tsp. salt, 8 c water and potato chunks.
Bring to boil over high heat and cover pot, reducing heat to
medium to maintain boil for 10 min. Drain potatoes, reserving 1/2
cup liquid. Return drained potatoes to pot. Add butter, 1 tsp.
salt and half and half. Using potato masher, combine and mash to
smooth consistency. Cover pot off heat and set aside.
In small mixing bowl, combine dried porcini mushrooms and 1/2 cup
reserved boiling water from potatoes. Let sit 15 min. Drain 1/4 c
liquid from mushroom mixture and reserve/set aside. Chop
rehydrated porcinis fine and reserve.
In dutch oven or large skillet with rim, heat olive oil over
medium high heat. Add onion and sauté until softened,
about 3 minutes. Add ground meat and saute about 4 -5 min. until
no longer pink.
Add beef/chicken broth and tomato paste, 1 tsp. salt, pepper,
garlic and thyme. Saute 2 - 3 min.,
allowing tomato paste to cook. Add carrots and chopped vegetables
and sauté 5 min. until softened. Add peas. Turn
off heat. Let mixture sit to allow flavors to combine for 5 min.
While vegetable mixture sits, spoon 2 c mashed potato mixture
into bottom of large oval or rectangular serving dish. Spread to
create thin layer to just cover bottom of dish. If desired, spoon remaining
mashed
potatoes into piping bag with no tip. Otherwise, set aside as top layer.
Spoon meat/vegetable mixture over base layer of mashed potatoes,
evenly
distributing. Pipe or spoon remaining mashed potatoes over top to cover entire surface of dish
to edges and
create top layer of pie. Drizzle lightly with olive oil and
sprinkle with dried or fresh thyme. Bake uncovered @ 350F
for 20 - 25 min., or until potatoes are just set and lightly golden.
Garnish with chopped parsley if desired.
Originally Submitted
4/14/2015
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