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
-
1Preheat oven to 375
-
2Boil 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.
-
3Meanwhile, 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.
-
4Transfer 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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