Shepherd's Pie

Updated at: Thu, 17 Aug 2023 09:03:06 GMT

Step 1

Wash and cube potatoes, removing any imperfections. Add to a large pot and cover with cold water. Salt generously and bring to a boil. Once boiling, reduce heat to a simmer and cook covered until potatoes are tender (about 10-15 minutes).

Step 2

Drain potatoes and return to pot. Mash generously by hand until the potatoes resemble a chunky paste.

Step 3

Add butter/ghee, ricotta, and beef broth (as measured) to bowl and continue mashing. Add additional beef broth as needed until the desired silky texture is achieved.

Step 4

Add salt and pepper to taste.

Step 5

Brown beef in a large nonstick skillet over medium-high heat, stirring often. Remove ground beef from the skillet using a slotted spoon. Reduce heat to medium.

Step 6

To the hot pan, add onion and tomatoes. Cook until soft, then add mushrooms and garlic and cook until garlic is fragrant.

Step 7

Reduce heat and stir in meat, peas and carrots, beef bouillon, and seasonings. Mix until well combined.

Step 8

Sprinkle flour over mixture and increase heat to medium-high, stirring constantly for one minute. Reduce heat to simmer, stir in bay leaf, and cook covered for 7-10 minutes, stirring occasionally.

Step 9

Add meat mixture (bay leaf removed) to a large casserole dish or 9x13” glass pan and spread evenly across the bottom. Top with mashed potatoes.

Step 10

Cover with foil, set aside to cool, and refrigerate until ready to cook. (Note: make sure to completely cool before refrigerating.)

Step 11

When ready to bake, preheat oven to 400 degrees and remove dish from refrigerator to return to room temperature. Or start with a cold oven if baking straight from the refrigerator.

Step 12

Bake on a baking sheet on the center rack, uncovered, for 15 minutes or until heated through and the potatoes are golden along the edges.

Step 13

Let rest for 5 minutes before serving.

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