Shepherd's Pie

Recipe source: Cook's Country (March 2006)

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2  tablespoons butter
• 1  onion, chopped
• 2  carrots, peeled and chopped
• 2  lbs ground beef
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 5  tablespoons flour
• 1  tablespoon tomato paste
• 1⁄4 cup heavy cream
• 1 3⁄4 cups chicken broth
• 3⁄4 cup beer
• 2  tablespoons soy sauce
• 2  teaspoons fresh thyme, minced (or 1/4 teaspoon dried thyme)
• 1  cup  frozen peas
• 2 1⁄2 lbs potatoes, peeled and cut into 2-inch pieces
•  salt
• 2  tablespoons butter, melted
• 1⁄3 cup heavy cream, warmed
•  pepper
• 1  egg, beaten

Directions

1. Preheat oven to 375°F.
2. In a large skillet over medium high heat, heat the butter until it foams and then add onion and carrots and cook until soft (8-10 minutes).
3. Add meat, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook breaking up meat until browned (10-15 minutes).
4. Add flour and tomato paste and cook for one more minute.
5. Stir in cream and cook one more minute.
6. Stir in broth, beer, soy sauce and thyme and simmer for 15-20 minutes, stirring frequently until mixture is thick.
7. Remove from heat and stir in peas.
8. Transfer mixture to 2 quart casserole dish.
9. Meanwhile, in a large sauce pan over high heat bring potatoes, 1/2 teaspoon salt and water to cover to a boil; reduce heat to medium low and simmer for 15-20 minutes or until tender. Drain.
10. Return potatoes to sauce pan and mash potatoes with butter and cream until smooth. Season with salt and pepper.
11. Spread mashed potatoes over meat filling, using a spatula to smooth top and then brush with egg.
12. Bake for 15 minutes or until filling is bubbling.
13. Turn on broiler and cook until top is golden (3-5 minutes).
14. Remove from oven and let cool 10 minutes before serving.