Week 35: Shepherd's Pie

I'm not sure what made me want to make this. I'd guess, though, it was the mashed potato topping that sealed the deal. And, the fact that it's another potato recipe. It is, after all, potato week around here.

Shepherd's Pie
Taken from Everyday Food
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4

1 lb baking potatoes (peeled and sliced)
Salt and Pepper
1/2 Tbsp vegetable oil
3 medium carrots, halved and thinly sliced
3 celery stalks, thiny sliced
1/2 large onion, chopped
1/4 tsp dried thyme
2 Tbsp flour
2 Tbsp tomato paste
1 pound ground beef
1/2 C whole milk
3/4 C shredded sharp white cheddar (3 oz), divided

Preheat oven to 450.

Boil potatoes in salted water until easily pierced with fork, about 15 to 20 minutes.

Meanwhile, cook carrots, celery, and onions in vegetable oil until tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring 6 to 8 minutes until no longer pink. Add 1 C water; bring to a boil, and simmer 1 minute. Set filling aside.



Drain potatoes. Return to pan. Cook over medium, stirring, until liquid has evaporated, about 1 minute. Remove from heat; add milk and 1/2 C cheese. Mash until smooth; season with salt and pepper.



Pour filling in to 9 x 9 baking dish. Drop potatoes over filling; spread to edges of pan with spatula. Sprinkle with remaining 1/4 C cheese.



Bake until topping is browned and filling is bubbling about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand for 5 minutes before serving.



My notes:
This was good, and it made great left-overs. Brad and I had a long time while we were eating it about what other vegetables we could add. Corn, probably.