FOOD
Big Batch
Shepherd’s pie ACTIVE TIME 40 MINUTES TOTAL TIME 1 HOUR, 50 MINUTES SERVES 8 TO 10
1
lb. red-skinned potatoes, scrubbed cups warm whole milk 4 Tbsp. unsalted butter 3 tsp. kosher salt, divided Freshly ground black pepper 3 Tbsp. olive oil, divided
1
lb. ground beef (90% lean) 1 lb. cremini mushrooms, quartered (about 4 cups) 1 tsp. fresh thyme leaves 1 medium onion, finely chopped 2 ribs celery, finely chopped 2 cloves garlic, finely chopped 3 Tbsp. tomato paste 1 cup low-sodium chicken stock 2 medium carrots, chopped
2
cups frozen peas (from a 10-oz. bag) 1 Tbsp. Worcestershire sauce
PREHEAT oven to 425°F. Cover potatoes with cold water in a large pot. Bring to a boil, then simmer until tender when pierced with a fork, 20 to 25 minutes. Drain and return to pot. Add milk, butter, 1 teaspoons salt, and several grinds of pepper; mash until creamy. Set aside.
HEAT 1 tablespoon oil in a large skillet over medium-high. Add beef teaspoon salt; and cook, undisturbed, until browned on bottom, about 4 minutes. Break up pieces with a wooden spoon and cook until browned all over, about 5 minutes. Transfer to a bowl. Wipe out skillet.
mushrooms, thyme, teaspoon salt and in 1 tablespoon oil over medium-high, stirring occasionally, until golden, about 5 minutes. Transfer to bowl with beef. Heat remaining 1 tablespoon oil over medium. Add onion, celery, and garlic; cook, stirring occasionally, until golden, about 5 minutes. Return beef mixture to skillet; stir in tomato paste and cook 1 minute more. Add stock and remaining teaspoon salt; simmer until slightly thickened, 7 to 8 minutes. COOK
in carrots, peas, and Worcestershire; cook until peas are crisp-tender, 3 to 4 minutes. Transfer mixture to a 9-by-13-inch (or 3-quart) baking dish. Spoon, then gently spread, mashed potatoes on top.
STIR
SET baking dish on a rimmed baking sheet. Bake until filling is bubbling and top is golden in spots, 18 to 22 minutes. Let stand 15 minutes before serving. P E R S E RV I N G : 440 CALORIES, 23G FAT (9G SAT.), 71MG CHOL., 6G FIBER, 24G PRO., 37G CARB., 979G SOD., 10G SUGAR
Recipe by Ananda Edelstein 124 R E A L S I M P L E F E B RUARY 2018
Photograph by Greg DuPree
FOOD ST YLING BY CHEL SE A ZIMMER; PROP ST YLING BY CL AIRE SPOLLEN
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