Shepherd’s Pie
23 of 23 items checked · 7 aisles
Produce
- 2½ lbrusset potatoespeeled and cut into 1-inch chunksChecked by Alisa Jno-Charles
- 8scallions, green parts onlysliced thinChecked by Crisson Jno-Charles
- 1onionchoppedChecked by Crisson Jno-Charles
- 4 ozwhite mushroomstrimmed and choppedChecked by Alisa Jno-Charles
- 2 clovesgarlicmincedChecked by Crisson Jno-Charles
- 2 sprigssfresh thymeChecked by Crisson Jno-Charles
- 2carrotspeeled and choppedChecked by Crisson Jno-Charles
Meat & Poultry
- 1½ lb93 percent lean ground beefChecked by Crisson Jno-Charles
Dairy & Eggs
- 4 tbspunsalted buttermeltedChecked by Crisson Jno-Charles
- ½ cupmilkChecked by Crisson Jno-Charles
- 1 largeegg yolkChecked by Crisson Jno-Charles
Oils & Vinegars
- 2 tspvegetable oilChecked by Crisson Jno-Charles
Pantry / Durable
- ½ tspbaking sodaChecked by Crisson Jno-Charles
- 1 tbsptomato pasteChecked by Crisson Jno-Charles
- 2 tbspMadeira or ruby portChecked by Alisa Jno-Charles
- 2 tbspall-purpose flourChecked by Crisson Jno-Charles
- 1¼ cupsbeef brothChecked by Crisson Jno-Charles
- 2 tspWorcestershire sauceChecked by Crisson Jno-Charles
- 2 tspcornstarchChecked by Alisa Jno-Charles
Spices & Seasoning
- 1½ tsptable saltdivided, plus salt for cooking potatoesChecked by Crisson Jno-Charles
- ½ tsppepperdividedChecked by Crisson Jno-Charles
- 1bay leafChecked by Crisson Jno-Charles
Other
- 2 tbspwaterplus 2 tsp; dividedChecked by Crisson Jno-Charles
Cooking Instructions3 steps
- Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Let sit for 20 minutes.
- Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well with potato masher. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallions and season with salt and pepper to taste. Cover and set aside.
- Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme sprigs, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in 2-inch pieces to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through cooking. Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Discard thyme sprigs and bay leaf. Season with salt and pepper to taste.
