Shepherd's Pie

In honor of the recent California crazy weather, apparently the weather gods think it's February and not June, I'm putting up a hearty and cozy dinner that is always a crowd pleaser.  I've made it my goal in life to taste as many different shepherd's pies in as many restaurants as I can and this is about as good as it gets - which is wonderful!

 

Serves: 4-6 depending on what you serve with it, if anything.

Ingredients:

  - 1/4 cup butter

  - 1 pound chopped beef or lamb

  - 1 cup chopped yellow onions

  - 2 carrots chopped

  - 1 1/2 tsp salt

  - 1 tsp pepper

  - 4 oz button mushrooms, sliced

  - 1 bay leaf

  - 2 tbsp all-purpose flour

  - 1 1/2 tbsp tomato paste

  - 1 1/4 cup beef stock (preferably homemade - I plan on putting my beef stock recipe up sometime and if you wish it b/f hand just message me)

  - 1 tsp worcestshire
  - 1 lb potatoes, peeled and big chopped
  - 1/8 tsp ground nutmeg
  - 1/2 cup heavy cream
  - 1/2 cup freshly grated cheddar

  Lightly grease a 6 cup baking dish.  Melt 2 tbsp butter in very large saute pan over medium-high heat.  Add meat and cook until starting to brown - about 3 min.  Add onions, carrots, 3/4 tsp salt and 1/2 tsp pepper.  Cook stirring for 2 minutes.  Add mushrooms, bay leaf and cook until liquid is almost gone - about 4 minutes.  Add tomato paste, cook for 1 to 2 minutes.  Add flour and cook for 1 minute.  Gradually add stock and worcestshire - bring to a boil.  Reduce the heat and simmer uncovered until thickened - about 20-25 minutes (if mixture still seems a bit runny add a little more flour).  Preheat oven to 400 degrees.  Meanwhile place potatoes in a medium pot and cover with salted water by 1 inch.  Bring to a boil and cook until tender - about 10 minutes.  Drain the potatoes and return to the pot.  Over low heat, mash the potatoes and add the remaining butter, 3/4 tsp salt and 1/2 tsp pepper and nutmeg.  Add the heavy cream and mix well.  Remove from heat.  Remove the bay leaf from the meat mixture and spoon the mixture into the baking dish.  Top with the mashed potatoes (use a light hand here or the potatoes will get pushed below the meat mixture and it should act as the crust on-top).  Sprinkle the potatoes with cheese and bake until browned and bubbly.  About 10 - 15 minutes.  Allow to rest for 10 minutes or more and then spoon onto individual plates.

For a more unique and fun way to serve the pie place the meat and potatoes into individual coquettes and bake for about 10 minutes.  Everyone will then get their own individual coquette.

Ingredients side-note:  I like to add peas into the pie as well, about a 1/2 to whole cup, this should be added when the mushrooms are added for best results.