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Shepherd’s Pie
Mary Berg shares a cheesy, potato-filled Shepherd's Pie recipe that truly changes the comfort food game.
YIELDS
4
Ingredients
Filling
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 to 2 carrots, peeled and diced
- 1 stalk celery, diced
- Salt and black pepper
- 2 garlic cloves, finely minced
- 454g lean ground beef
- 540ml canned lentils, drained and rinsed
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cup low sodium beef or mushroom broth
- 1 cup frozen peas and/or corn
Topping
- 4 large yellow flesh potatoes, peeled or unpeeled, cut into 2-inch pieces
- 1 garlic clove
- Salt
- 1/2 head cauliflower, cut into florets
- 1/2 cup milk
- 3 to 4 tablespoons butter
- 1/4 cup cream cheese, room temperature
- 1 cup grated cheddar cheese
Directions
- Heat your oven to 400ºF.
Filling
- Place a large oven-safe skillet over medium heat and melt in the butter. If you do not have an oven-safe skillet, any skillet will do – you’ll have to transfer the filling to a casserole dish for topping and baking.
- Add the onion, carrot, and celery to the pan and season with salt and pepper. Cook, stirring frequently, until the onion smells sweet and the carrots and celery start to become tender, about five to six minutes. Stir in the garlic and cook for 30 seconds before adding the ground beef. Turn the heat up to medium-high and, using a wooden spoon or spatula, break apart the beef and cook until browned and cooked through about eight to 10 minutes. Turn the heat down to medium, add the lentils, and sprinkle over the flour, stirring well to combine evenly.
- In a glass measuring cup or a small mixing bowl, whisk together the tomato paste and Worcestershire sauce until smooth. Whisk in the beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
Topping
- Place the potatoes and garlic into a large pot and cover with a few inches of cold water. Season well with salt and bring to a boil over medium-high heat. Cook the potatoes for five minutes; add the cauliflower florets, cover the pot, and cook for another 10 minutes or until the cauliflower and potatoes are tender. Drain out the water, return the potatoes and cauliflower to the pot, cover, and set aside. Heat the milk and butter over low heat or microwave until the butter has melted. Using a potato masher or hand mixer, roughly mash the veg. Add in the milk and butter mixture and the cream cheese and continue mashing until whatever texture you like—season with more salt.
Assemble and Serve
- Stir the frozen veg into the filling and remove it from the heat. Carefully top with the mash, spreading it into an even layer and scatter with the grated cheese. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and place in the oven for 20 to 25 minutes or until the cheese is melted and the top is lightly golden brown and crisp.
- Allow the pie to cool slightly before serving. Enjoy!
