Shepherd'S Pie

14 ingredients
4 steps

Ingredients

  • 2 1/2 lb large new potatoes
  • 6 tbls unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • milk as needed
  • Pinch of nutmeg
  • salt & ground black pepper
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 stalks celery, finely chopped
  • 1 tbls four
  • 1 1/4 cup dry robust red wine
  • 3 cups finely chopped cooked beef
  • 1/2 tsp dried thyme
  • 1 cup grated Gruyere cheese

Directions

  1. 1
    Preheat oven to 375
  2. 2
    Boil the potatoes in their jackets until tender 15 to 25 minutes. Drain, peel, & mash them. Mix in 4 tbls of the butter & stir in the cream. If the potatoes seem dry, add a little milk. Add the nutmeg & salt & pepper to taste. Cover & set aside.
  3. 3
    Meanwhile, cook the onion, carrot, & celery in the remaining 2 tbls butter in a covered large skillet over medium-low heat until soft, 5 to 7 minutes. Add the beef thyme, & salt & pepper to taste. Cover & cook for 2 minutes.
  4. 4
    Transfer the contents of the skillet to a 2 - quart baking dish. Spread the mashed potatoes on top & sprinkle with the cheese. Place the dish in the oven & bake until golden & bubbling, 30 to 40 minutes. Serve immediately.

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