Danny Boome’s Traditional Shepherd’s Pie

I watched Danny Boome cook this on the Food Network many, many years ago and made it. It is still one of my favorite recipes and an easy go to recipe for when you’re looking for the ultimate comfort food recipe.
– Steve S. – Table & Vine Marketing

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, crushed
• Salt and freshly ground black pepper
• 1 tablespoon tomato paste
• 2 pounds lean ground beef or lamb
• 2 tablespoons Worcestershire sauce
• 1/2 cup beef stock
• 1 1/2 cups garden peas

Preheat oven at 400 degrees F.

Shepherd’s Pie Directions:

1. Chop up your carrots, celery, onions and garlic. They can really be the size you prefer. Remember, they do shrink a bit. My pieces are about the size of a dime
2. 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.
3. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
4. You can either add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Or, as I like to do, remove the vegetables from the pan and cook the beef so that I can drain the excess grease. Once the excess grease has been removed, season with salt and pepper, to taste and add the vegetables back to the pan.

   

   

   

   

   

   
   
5. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly.
6. Place potato (recipe below) on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that 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.
7. Enjoy!

Cheesy Mashed Potatoes:

• 4 pounds Yukon gold potatoes, peeled, quartered (I like to leave some skins on)
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1 cup grated mature white Cheddar
• Salt and freshly ground black pepper

Mashed Potato Ingredients:

1. Fill a large saucepan with cold water and a tablespoon of salt.
2. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
3. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing.
4. Add butter and cream and begin to mash potatoes into a semi smooth consistency.
5. Once at desired texture add cheese and mix well.
6. Season with salt and pepper.

More recipes here.

Recipe From Danny Boome/Food Network
Yield: 8 servings