Well, it doesn't get any more comforting than Shepherd's Pie does it? A warm baked casserole loaded with tender beef, vegetables, and cream sauce. THEN slathered in a layer of mashed potatoes. THEN I go and slap a puff pastry on top to push it right.over.the.edge. #sorrynotsorry It's hearty and satisfying. This dish is one the every single person in my house goes back for to get seconds. (And if you've got children, you know what a BIG THANG it is when there's a meal that pleases every mouth in the house!) This dish requires little skill but big appetites! Click HERE to watch the online episode filled with step-by-step instructions on making this beautiful, soul-satisfying meal!
SHEPHERD’S PIE WITH PUFF PASTRY
Makes one 9x13 casserole
1 lb ground lamb + ½ lb ground beef/turkey
*Or use 1 1/2 lbs ground beef 80/20
1 medium onion, chopped
1-2 cloves garlic, chopped
1 cup chopped/cubed carrots
1 cup frozen peas
¼ cup flour
4 cups beef stock
2Tbl tomato paste
Fresh/chopped or dried rosemary
5-6 cups of your favorite mashed potatoes (real or instant)
2 cups shredded white cheddar cheese
1 sheet puff pastry, thawed
In a large skillet, brown ground meat with onion. Spoon out a little of the fat. Stir in garlic and carrots; stir until fragrant and becoming tender. Stir in frozen peas. Shake flour over mixture; and stir well. Stir in about 2 cups of beef stock or enough to just cover the mixture. Stir in tomato paste. Salt/pepper like crazy and stir well, allowing to simmer and thicken just a little. Stir in rosemary. Taste for seasoning.
Spoon into an oven-safe dish. Top with mashed potatoes. Sprinkle with shredded white cheddar. Cover with sheet of thawed puff pastry. Cut slits for pastry to vent steam. Brush with egg wash or cream. Salt and pepper the top of the pastry. Bake at 375 for 20 minutes. Then increase temperature to 400 and bake an additional 10 minutes or until golden brown and bubbly.
Allow to stand at room temperature for 10 minutes before serving.