There IS nothing better than homey, comforting classics that warm you from the inside out when the weather is COLD, rainy, snowy, gray or ANY of those combos. This recipe for a pub style shepherd’s pies FULL of rib sticking goodness with its rich tomato, beefy, veggie and herb filling that then topped with chunky rustic mashed potatoes and baked to perfection! For me this is a recipe where you MUST use cast iron for the best results.
PUB STYLE SHEPHERD’S PIE
1 tablespoon avocado oil
2 tablespoons butter
1 pound yukon gold potatoes, peeled and diced into 1/2 inch pieces
2 tablespoons sour cream
2 tablespoons tomato paste
1 tablespoon WONDRA flour
½ cup shredded white cheddar cheese
2 stalks celery, diced
2 LARGE carrots, peeled and diced
1 yellow onion, finely chopped
4 cloves garlic, minced
3/4 pound ground beef
1/2 cup beef stock
FRESH ground sea salt and black pepper
2 tablespoons FRESH stripped and chopped thyme leaves
- Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
- Drain and return potatoes to pot.
- Mash potatoes with sour cream, 2 tablespoons of butter, a generous sprinkle of salt and pepper and 1 teaspoon chopped thyme until even consistency.
- Keep covered and set until ready to serve.
- While potatoes cook, heat a drizzle of oil in a medium, preferably cast-iron, pan.
- Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
- Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes.
- Stir in garlic and 2 teaspoons chopped thyme; cook until fragrant, 30 seconds.
- Add beef to pan with veggies and season with salt and pepper. Cook, breaking up meat into SMALL pieces, until browned and cooked through, 4-6 minutes.
- Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
- Gradually pour beef stock into pan with beef mixture, simmering 5 minutes until mixture thickens.
- Adjust seasonings.
- Sprinkle with half of the cheddar
- Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan.
- Evenly sprinkle with remaining cheddar.
- Broil until browned, 3-4 minutes. WATCH CLOSELY TO PREVENT BURNING.
- Serve directly from pan.
NOTE: This recipe can easily be prepared in advance for a GREAT weeknight meal when you’re in a hurry. It can easily be prepared as individual dishes also. Thaw if frozen and bake in a 350° oven for 30 minutes before broiling.