Even in my desi (South Asian) household, shepherd’s pie remains a perennial favourite comfort food. Make it fresh, or use leftover roast beef. I’m partial to Yukon gold potatoes since they are so deliciously creamy, but any good starchy potato is fine. Sometimes, when I’m in a hurry, I use boxed potatoes too (Betty Crocker or store brands? All taste the same to me, though Idaho potatoes are a bit dryer and fluffier). There’s nothing wrong with getting a little help!
Total time: 1 hour
Ingredients
1 lb lean ground beef
1 cup red onions, diced
1 cup carrots, diced
1 cup fennel diced (optional)
3/4 cup peas (froze)
1/2 cup celery diced
1 cup sweetcorn (frozen/ canned and drained)
2 tbsp flour
1/4 – 1/2 cup beef stock
1/2 cup chopped tomatoes
1 tbsp oregano leaves
2-3 bay leaves
1-2 tbsp butter (optional)
salt & pepper
Instructions
Brown the ground beef in a non-stick pan over medium heat (it will release fat). Add in the onions, carrots and fennel, bay leaves and sauté until softened and lightly caramelized. Sprinkle the flour into the mixture and fry for a couple of minutes (add butter if there isn’t enough oil in the pan) to cook out the floury taste.Pour in the stock, chopped tomatoes and oregano leaves. Cook for a couple of minutes or until thickened (discard bay leaves). Spoon into a baking dish, top with mashed potatoes. I use a fork to make pretty squiggles on top and top off with bobs of butter and bake at 400F for 20 minutes, and then broil at 500F for 7-10 minutes or until the top is golden brown.
For the potato crust
3 large Yukon Gold potatoes, cubed and steamed until soft
2 tbsp cream
1/2 cup butter
Salt & Pepper
Mash the potatoes with cream, butter, salt and pepper.
