Shepherd's Pie Baked Potatoes Are an Easy Mashup of Two of Our Favorite Comfort Foods

seriouseats.com

Andrea

subheading: For the Potatoes:

6 large russet potatoes, scrubbed (about 3 pounds; 1.4kg)

Kosher salt and freshly ground black pepper

⅓ cup ( 80 ml) heavy cream

6 tablespoons unsalted butter (about 3 ¼ ounces; 90 g), melted, plus more for brushing

1 large egg plus 2 yolks, lightly beaten

subheading: For the Meat Sauce:

1 cup ( 240 ml) homemade or store-bought low-sodium chicken stock

One ¼-ounce ( 7 g) packet unflavored gelatin (about 1 ½ teaspoons)

1 tablespoon ( 15 ml) vegetable oil

1 pound ( 454 g) ground beef or lamb

½ large yellow onion (about 5 ounces; 200 g), finely diced

1 large carrot (about 4 ounces; 113 g), finely diced

1 rib celery (about 2 ounces; 60 g), finely diced

2 medium cloves garlic ( 10 g), minced

1 tablespoon ( 30ml) tomato paste

½ cup ( 120 ml) dry red wine

2 sprigs thyme

1 bay leaf

1 tablespoon ( 15 ml) Worcestershire sauce

1 teaspoon ( 5ml) fish sauce

1 tablespoon ( 8 g) all-purpose flour

1 cup frozen peas (4 ounces; 113 g)

Kosher salt and freshly ground black pepper

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