Shepherd’s Pie With Mashed Potato And Thyme

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

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A comforting and delicious pie you will want to turn to again and again. This one is made in less than 30 minutes, or you can make it ahead and freeze, then bake just before serving.

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Ingredients

1 pound best quality lean ground beef

1 small onion, chopped

3 cloves garlic, minced

2 medium carrots, peeled and chopped

2 celery stalks, chopped

1 tablespoon flour

⅓ cup red wine

1 cup good-quality beef stock

1 tablespoon fresh thyme

Sea salt and freshly ground pepper, to taste

Mashed potatoes

2 pounds red potatoes, peeled and chopped

1 cup warm milk

2 tablespoons butter

Sea salt and freshly ground pepper, to taste

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Preparation

Preheat oven to 400˚F. Heat heavy skillet over medium to high heat. Cook beef, breaking up meat with wooden spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic, cook until softened, about 5 to 6 minutes. Add carrots and celery, cook for 4 minutes. Sprinkle with flour. Add red wine and beef stock. Cook for 4 to 5 minutes, stirring often, until slightly thickened. Add thyme and season with salt and pepper. Spoon beef into 4 small, ovenproof dishes, such as 1-cup ramekins, or into large glass baking dish.

Cook potatoes in large pot of boiling, salted water until very tender, about 15 minutes. Drain and return to pot. Add milk, butter, salt and pepper and mash until smooth. Spread potatoes over beef. Bake for 10 to 14 minutes or until potatoes are lightly brown. Serves 4 - 6.

TO FREEZE: Cool to room temperature, cover ramekins or baking dish with plastic wrap, then foil, and freeze.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.