Traditional Shepherd’s Pie

By Ben Rayl 10/30/2012

Ingredients

• for the potatoes:
• potatoes - 2 pounds (1 kilo), peeled and quartered
• butter - 4 tbsp
• sour cream - 1/4 cup
• cheddar cheese - 1/4 cup, shredded
• salt and pepper - use very generously
• for the filling:
• olive oil - 2 tbsp
• onion - 1 large, chopped
• carrots - 2 large, peeled and chopped
• garlic - 2 cloves, minced
• ground beef - 1 pound (450 g)
• ground lamb - 1 pound (450 g) any gamey meat will work - I used venison this time
• all purpose flour - 2 tbsp
• diced tomatoes - 1 cup, canned, drained
• beef broth - 1 cup
• tomato paste - 2 tbsp
• rosemary - 1 tbsp, fresh, chopped
• parsley - 1 tbsp, fresh, chopped
• frozen peas - 1 cup

how to

to make the potatoes:

• In a large pot, bring the potatoes to boil in salted water, and boil until tender, about 20 minutes.

• When the potatoes are tender, drain them and mash them together with the butter, sour cream, cheese, salt and pepper.

while the potatoes are boiling you can:

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• Preheat the oven to 375 F (190 C)

• Heat the oil in a large, heavy bottomed skillet over medium-high heat, add the onion and carrot, and cook until onion begins to soften, about 3 - 5 minutes, then add the garlic and cook for another minute or so.

• Add the beef and the lamb, generously salt and pepper, and cook until browned - about 10 minutes.

• Drain the fat from the pan, then sprinkle the flour over the meat and stir in the tomatoes, broth, tomato paste and herbs - simmer for about 5 - 10 minutes before adding the peas - then pour the mixture into a deep casserole dish.

• Spread the mashed potatoes evenly over the meat with a spatula, making sure to create a tight seal around the edges, and bake in the oven until golden brown, about 35 - 40 minutes.