1 minute read
Shepherd’s pie
Big Batch
ACTIVE TIME 40 MINUTES TOTAL TIME 1 HOUR, 50 MINUTES SERVES 8 TO 10
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2 lb.red-skinned potatoes, scrubbed 1 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 mediumonion, finely chopped 2 ribscelery, finely chopped 2 clovesgarlic, finely chopped 3 Tbsp. tomato paste 1 cuplow-sodium chicken stock 2 mediumcarrots, 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 and teaspoon salt; 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. COOK mushrooms,thyme, and teaspoon salt 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;stirintomatopaste and cook 1 minute more. Add stock and remaining teaspoon salt; simmer until slightly thickened, 7 to 8 minutes. STIR 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. 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.
PER SERVING: 440 CALORIES, 23G FAT (9G SAT.), 71MG CHOL., 6G FIBER, 24G PRO., 37G CARB., 979G SOD., 10G SUGAR
