Shepherd's Pie. One of many comforting winter dishes one can make when she has a case of the "I need some cozy." I've never made this before because my husband's dislike of beef keeps me away from a lot of traditional beef recipes. Since he wasn't going to be home for dinner the other night, I went ahead and put it on the menu. But I made it with ground turkey anyway.
This was delicious, and much easier than I thought shepherd's pie would be to make. I ran out of cheddar, so I substituted it with monterey jack. As usual, I couldn't be bothered to measure out tomato paste or use a partial can, so I just used a whole 8oz can of it, and I also used skim milk.
This was very yummy and very comforting. I enjoyed it, and will be having the leftovers soon. Hungry Baby ate and ate and ate it. Big Brother picked at it.
I thought ahead and made this in two pans. I put one directly in Pyrex and the other I put foil underneath it then froze the foil one. I then wrapped the foil around the food and put in a freezer zipper bag. Cook once, eat twice!
2 pounds baking potatoes (about 4), peeled and thinly sliced Coarse salt and ground pepper1 tablespoon vegetable oil, such as safflower6 medium carrots, halved lengthwise, quartered if large, and thinly sliced6 celery stalks, thinly sliced1 large onion, chopped 1/2 teaspoon dried thyme 1/4 cup all-purpose flour 1/4 cup tomato paste2 pounds ground beef chuck1 cup whole milk1 1/2 cups shredded sharp white cheddar (6 ounces)
Directions Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
From Everyday Food, October 2008
Read more at Marthastewart.com: Cheddar-Topped Shepherd's Pie - Martha Stewart Recipes