Mummy Boome's Traditional Sheperds Pie by Danny Boome

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400. Add butter and oil to a large skillet on medium heat.
  • Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes.
  • Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.
  • Add the ground beef and cook until beef is no longer pink. Add the worcestershire sauce and beef stock.
  • Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas.
  • Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so there are peaks that will brown nicely.
  • Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
  • For potatoes: Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft. Once the potatoes are at a desired intensity, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at desired texture add cheese and season well. Season with salt and pepper.
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