Pub Shepherd’s Pie
Ingredients
For the mashed potatoes:
2 Yukon Gold potatoes, chopped into 1-inch pieces, peeled (if desired)
kosher salt, to taste
2 tablespoons unsalted butter
1/2 cup milk
2 tablespoons sour cream
1 teaspoon fresh thyme, chopped
ground pepper, to taste
1 cup mozzarella cheese, shredded
For the beef mixture:
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
kosher salt and ground pepper, to taste
1 pound ground beef
1 teaspoon garlic powder
2 teaspoons fresh thyme, chopped
2 tablespoons tomato paste
1 tablespoon flour
1 cup beef broth
Directions
Washed your potatoes thoroughly and chop into cubes. Add cold water with kosher salt to a medium stockpot.
Then add in the potatoes and bring the water to a boil over medium-high heat. Boil the potatoes for 15-20 minutes, until a knife can effortlessly pierce them. Then drain and return to the pot.
Cook and stir the potatoes in the pot over low heat, about 2 minutes. This helps remove any excess moisture and improves the texture of the mashed potatoes. Remove the potatoes from the heat.
Next, using a masher, mash up the potatoes. Add in the sour cream, thyme, butter, and milk. Season with ground pepper and kosher salt, to taste. Combine well, then set aside.
To prepare the beef mixture, preheat the broiler on high. Next, thoroughly wash the carrots, onion, and celery.
In a large ovenproof skillet, on medium-high heat, heat the olive oil. Add in and mix the celery, carrots, garlic, and onion. Season with ground pepper and kosher salt, to taste.
Cook for 7 minutes, or until the vegetables are tender. Then, add in the fresh thyme and garlic powder, cooking for 1 minute, until noticeably fragrant.
Place the ground beef into the skillet, cooking and breaking the beef into pieces for 4-6 minutes, or until fully browned.
Add tomato paste and flour and cook for about 1 minute, stirring thoroughly. Pour in the beef broth, cooking for 2 minutes, or until the beef mixture thickens. Season with pepper and kosher salt, to taste.
Top with the mashed potatoes, making sure to leave a small gap on the edges. Then, top with the mozzarella cheese. Set in the oven, broiling for 3 minutes. Serve immediately.
