Hungry Hippo: Shepherds Pie

I make a mean Shepherds Pie. My dad rants and raves about it every other time I’m home. Now that the cold weather has returned, its time for us midwesterners to bulk up by chowing down. Enjoy!

PaperMichelle’s Shepherds Pie
Prep Time: 20 Min
Cooking Time: About 50 Min
Serves: 4-6

Base Ingredients:

olive oil
1 lb lean ground round (or lamb)
1 medium onion (chopped)
2 medium carrots (chopped)
1 stalk celery (chopped)
1/2 C peas (canned, low sodium)
1/2 C yellow corn (canned, low sodium)
1/2 T minced garlic
1 C beef broth
2 tsp worcestershire sauce
1 T tomato paste
1 T fresh or dried parsley
1/2 T dried thyme
1 tsp cinnamon (or until aromatic)
a splash of red wine (or Guinness Stout)
salt and pepper to taste

Topping: (My mashed potatoes are very light, adapt as necessary)

4 large red potatoes, peeled and cubed
1/4 C Milk or Cream
1 egg white
1 T butter
paprika
salt and pepper to taste

1. Preheat oven to 375 degrees.
2. Boil large pot of salted water for potatoes. (I add a chicken bouillian cube instead of salt.) When water is boiling, add potatoes and boil for 15-20 minutes.
3. In a dutch oven or oven proof pan, heat splash of olive oil over medium-high heat.
4. Add onions, carrots, celery and garlic to hot oil. Cook until onions are translucent, about 6 minutes. Stir frequently.
5. Add ground beef to vegetables and brown.
6. Drain fat from beef/veg mixture and return to medium-high flame.
7. Add beef broth, worcestershire sauce, tomato paste and red wine to mix. Stir thoroughly and simmer for several minutes (4-5.) The liquid will begin to reduce and thicken.
8. Add cinnamon, thyme, parsley, salt and pepper, mix thoroughly. Simmer for an additional 4-5 minutes.
9. When liquid is thickened, mix in peas and corn. Flatten the top of the mixture with the back of a spoon, as the potatoes will be spread on top of the beef/veg mix in the next steps.
10. Drain boiled potatoes.
11. Mash potatoes with butter, milk, egg white, salt and pepper. Potatoes should be creamy but light.
12. Spread potatoes over top of beef/veg mix in a thick layer. Use a fork to add a cross-hatched design to top of potatoes for easier browning.
13. Sprinkle potatoes with paprika, mostly for color.
14. Put dish in the oven, uncovered, for 30-35 minutes (or until the potatoes begin to brown on the tips and edges.)
15. Serve when hot! I usually serve with bread (Texas Toast, biscuits or irish soda bread) and Guinness.