SHEPHERD'S PIE

If I knew how easy it was to make Shepherd's Pie, I would have been making it for years. It's hearty, extremely comforting and can be made in large batches for leftovers.

I used 85/15 (lean meat/fat) ground beef. I wouldn't use a meat leaner than 15% fat. You can try using different ground meats such as pork or lamb or try a combination. Traditional Shepherd's Pie is made with ground lamb. For a time saving tip, use an ovenproof skillet to ground the meat and put the potatoes right on top and you will have one less dish to clean.

Shepherd's Pie

Serves 6

1 T vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 lb ground beef
1 cup beef broth
1 T tomato paste
2 T fresh thyme
1 cup frozen peas
2 lbs russet potatoes, peeled and cut into chunks
6 T unsalted butter
1/2 cup whole milk
Salt and Pepper

Tip: Instead of using a baking dish to bake the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the potatoes, and bake it all in the oven for a skillet version that won't dirty another dish.

Preheat oven to 375°F.

In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and thyme. Simmer until the juices thicken, about 10 minutes, then add the peas. Season to taste with salt and pepper.

Pour the mixture into a 1 1/2-quart baking dish (or use sauté pan); set aside.

Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

Mash the potatoes with the butter, heated milk, and salt.

Spread them over the meat mixture, then crosshatch the top with a fork.

Bake until golden, 30 to 35 minutes.