Shepherd's Pie

Updated at: Thu, 17 Aug 2023 07:38:09 GMT

Step 1

Let's start by placing a deep pan or pot (I used my Dutch Oven) on high heat.

Step 2

Add 2 Tbsp of Olive, or enough to coat the bottom of your pan, and then the ground beef, thyme, rosemary, kosher salt, and fresh ground pepper.

Step 3

Once browned, add the diced onion, diced carrot, and garlic. Stir, and let cook for about 5 minutes.

Step 4

Add your tomato paste, and stir again. Cook until the pot starts to get dry and you see some color forming on the bottom.

Step 5

Deglaze with your red wine and beef stock. Stir, and simmer for 30 minutes.

Step 6

Finish with Worcestershire sauce and taste. Add kosher salt & pepper as needed.

Step 7

If your sauce is too thin, in a small bowl add cornstarch and water. Mix and add to your beef mixture.

Step 8

Pour this mixture into an oven-proof baking dish.

Step 9

Peel and dice your potatoes.

Step 10

Add to a pot of cold, salted water and bring to a boil.

Step 11

Once fork tender, drain and return to pot.

Step 12

Add your egg yolks, parmesan, butter, salt, pepper, and mash until smooth.

Step 13

Taste it! The potatoes are hot enough to make the egg yolks safe to eat. Adjust seasoning as necessary.

Step 14

Once the potatoes have slightly cooled, evenly spread the mixture over your beef filling. I use a pastry bag as I find it easier. A gallon size zip-lock with the corner cut off would also work.

Step 15

Finish with a sprinkle of parmesan on top.

Step 16

Put this into a 350-degree oven for around 15-20 minutes or until cheese and potatoes have slightly browned.

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Makes leftovers

Moist