Classic, Savory Shepherd's Pie (With Beef And/Or Lamb)

seriouseats.com

Collin D

subheading: For the Mashed Potatoes:

3 ½ pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces

Kosher salt

6 tablespoons (85g) unsalted butter, cubed

subheading: For the Meat Sauce:

1 ½ cups (360ml) homemade or store-bought low-sodium chicken stock

2 packets unflavored gelatin (about 5 teaspoons; ½ ounce; 14g)

2 tablespoons (30ml) vegetable oil

2 ½ pounds (1kg) ground beef or lamb, or some combination (see note above)

1 large yellow onion (about 14 ounces; 400g), diced

3 medium carrots (about 8 ounces; 225g), diced

2 ribs celery (about 4 ounces; 110g), diced

2 medium cloves garlic, minced

2 tablespoons (30ml) tomato paste

1 cup (240ml) dry red wine

2 sprigs thyme

1 bay leaf

1 tablespoon (15ml) Worcestershire sauce

1 teaspoon (5ml) Marmite (optional)

2 tablespoons (15g) all-purpose flour

8 ounces (225g) frozen peas

Kosher salt and freshly ground black pepper

subheading: To Assemble:

1 ½ cups (360ml) heavy cream

Grated Parmigiano-Reggiano cheese, for topping (optional)

Directions at seriouseats.com

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