Shepherd's Pie

What is this? Enchiladas? Refried beans? Cauliflower gratin? The picture may not be obvious, but it's Shepherd's Pie! Had friends for dinner over to try the English classic, and it was delicious - a tad salty, but a success overall.

We also had breaded calamari on a bed of corn, and creamed spinach on the side. And also copious amounts of alcohol. To the tune of a bottle and a half per person.




Shepherd's Pie
Adapted from Cookie Magazine

1 tablespoon vegetable oil
1 large onion, peeled and chopped
2 med carrots, peeled and chopped
1 box mushrooms, quartered
1/2 lb ground lamb
1/2 lb ground beef
1 cup beef broth
2 tablespoons Worcestchire sauce
1 tablespoon tomato paste
few sprigs of thyme
1 tablespoon chopped Italian parsley
1 cup frozen peas (which I accidentally left out!)
4 tablespoons unsalted butter
2/3 cup milk
1/2 cup grated cheddar
Salt and pepper to taste

1. Preheat oven to 375°F.

2. In a large sauté pan brown meat, 8 to 10 minutes. Remove. Over medium-high heat, heat the oil, and sauté vegetables (minus peas) until onions are translucent, about 8 minutes.

3. Drain the fat from meat and add back into vegetable saute. Add the broth, Worchestshire sauce, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork. Sprinkle grated cheddar on top.

8. Bake until golden, 30 to 35 minutes.

It's a good thing Kai *loves* mashed potatoes. We had no leftovers at all. Here's me taking a picture of the food before it all disappeared, when I realized "sh*t, I didn't take any pictures of the inside of the food!" One day I will start taking pictures of the prep too, but right now I just can't coordinate it all.