shepherd’s pie

Categories: Meat, Posted by Sandy Bergsten


¾ pound mashed potatoes

1 tablespoon butter

½ small yellow onion, diced

1 medium carrot, peeled and diced

1 celery stalk, diced

2 cloves garlic, minced

2 sprigs fresh thyme

3⁄4 pounds lean ground beef

2 tablespoons tomato paste

1 ½ teaspoons Worchester sauce

1 teaspoon whole grain mustard, optional

1 tablespoon all-purpose flour

¾ cup beef stock
2 tablespoons fresh parsley, chopped



Heat the oven to 375 degrees.

Melt the remaining 1 tablespoon butter in a high-sided skillet over medium heat. Add the onion, carrot, celery, garlic, thyme and cook, stirring often with a wooden spoon, until the onions are translucent, and the carrots are just tender, about 10 minutes.

Add the ground beef, breaking the meat up with a spoon, until it is no longer pink. Season to taste with salt and pepper.
Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Stir in the Worchester sauce and optional whole grain mustard. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme stems. Season to taste with salt and pepper.

Place in a 1 ½ quart oven-proof casserole dish. Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. Drag a fork over the surface of the mashed potatoes.

Place in the oven (if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips). Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Serves 2 generously

post a comment

Commenting is not available in this channel entry.