Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1 onion, diced (I use a large white onion)
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2 carrots, diced
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2 -3 stalks celery, diced
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3 -4 garlic cloves, minced
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salt, to taste
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freshly ground black pepper, to taste
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1 tablespoon tomato paste
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2 lbs lean ground beef or 2 lbs ground lamb
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2 tablespoons Worcestershire sauce
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1/2 cup beef stock
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1 1/2 cups garden peas or 1 1/2 cups frozen peas
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4 lbs potatoes, peeled and cubed
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4 tablespoons butter
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1/4 cup heavy cream
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1 cup grated cheddar cheese
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salt, to taste
Instructions
- Cheesy Mashed Potatoes:
- Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
- Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
- Shepherd's Pie:
- (Begin preparing while potatoes are boiling).
- Preheat oven at 400 degrees F.
- Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
- Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
- Add the ground beef and cook until beef is no longer pink about 10 minutes.
- Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
- Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.