Tonight I made Shepherd’s Pie for dinner. I did not have a recipe, but I have eaten it enough times to have a good idea how to make it. This is yet another instance of having limited ingredients on hand yet finding a creative way to use them.
I browned some of my grass-fed ground beef, then added diced onion, carrots and thyme. This sauteed on the stove top until the vegetables were tender, at which point I added about 1 1/2 tablespoons of tomato paste, Worcestershire sauce and some leftover red wine (about 5oz). Next, I threw in some chopped garlic and mushrooms. This simmered along happily until the mixture thickened, at which point I turned off the heat and poured it into a baking dish. I let this sit while I readied the mashed potatoes (I started them just before I browned the meat).
Mashed Potatoes: I had some Yukon Golds in the pantry, so I peeled and cooked them until tender. Once cooked I drained them and added salt, pepper, butter and horseradish. I mashed all of this together then added in sour cream. The mashed potatoes were spread on top of the meat mixture, dollops of butter were added along with a grating of Parmesano-Reggano cheese. I covered the dish and put it in a 350 degree oven for 20 minutes. I am guessing since all was cooked before going into the dish that I did not need to cook it in the oven; however, my son was not home yet so I decided that would be the best way to keep it warm. At the very end I removed the cover and placed the dish under the broiler until the top of the potatoes browned slightly.
I served this with a green salad and a loaf of daily French bread from Whole Foods…The end result? Delicious!!