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Shepherd's Pie
Savory meat filling topped with mashed potatoes
Ingredients
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- 2 lbs russet potatoes, cubed
- 6 tbsp butter, divided
- ½ cup heavy cream
- 1½ lbs ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen peas
- 1 tbsp Worcestershire
- 1 tsp thyme
Instructions
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- Boil potatoes until tender. Mash with 4 tbsp butter and cream. Season.
- Brown beef, breaking into pieces. Drain, transfer out.
- Cook vegetables in remaining butter until soft, .
- Add garlic and tomato paste, cook .
- Return beef. Add broth, peas, Worcestershire, thyme. Simmer . Season.
- Spread mashed potatoes over filling. Rough up surface with fork.
- Broil until golden, .
Notes
- 'Shepherd's pie' uses lamb; 'cottage pie' uses beef.
- Roughing up potatoes creates crispy peaks.
Serious Eats (Rigorously tested)