Shepherd’s Pie

For the potatoes:

• 2 pounds Idaho potatoes, peeled + cubed

• ½ pint heavy cream

• 3 Tablespoons butter

• Salt and pepper, to taste

1. Boil potatoes in generously salted water until cooked. 

2. Drain potatoes and pour potatoes back into the pot. Pour in cream and butter.  

3. Mash until as smooth as possible. Season with salt and pepper to taste. 

For the filling:

• 2 Tablespoons olive oil

• 2 pounds ground beef (or lamb)

• 1 medium onion, peeled + medium dice

• 1 medium carrot, peeled + medium dice

• 2 Tablespoons all-purpose flour

• ½ cup beef stock

• 2 teaspoons Worcestershire sauce

• ½ cup frozen peas

• 2 Tablespoons parsley

• 1 teaspoon paprika (smoked or sweet)

1. Preheat a large saute pan over medium heat. Add oil to the hot pan with the beef.  Season meat with salt and pepper to taste (keeping in mind Worcestershire sauce is slightly salty). Break apart any large pieces and brown.

2. Add onion and carrots to meat and continue to cook until onions are translucent. Sprinkle flour into the meat mixture, stir, and continue to cook for 5 more minutes.  

3. Stir in beef stock and Worcestershire sauce and bring the liquid to a simmer. Lower the heat to low and continue to cook until liquid thickens.

4. Stir in peas and parsley.  Adjust seasoning if needed.

5. Pour meat and vegetable mixture into a flameproof 9x13 casserole dish. 

6. Spoon potatoes over the top and spread completely covering meat and vegetables. Sprinkle the top with paprika. 

7. Preheat broiler to high.  Place casserole on a sheet tray and put about 6 inches under the broiler. Brown until the potatoes are even in color.