Shepherd's Pie

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 medium carrots, peeled and chopped fine
• 2 lbs ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons flour
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 3/4 cups low sodium chicken broth
• 3/4 cup
• 2 tablespoons soy sauce
• 2 teaspoons fresh thyme leaves, minced
• 1 cup frozen peas
• 2 1/2 lbs russet potatoes, peeled and cut into 2-inch pieces
• salt
• 2 tablespoons unsalted butter, melted
• 1/3 cup heavy cream, warmed
• ground black pepper
• 1 large egg, beaten

Recipe

• 1 heat butter in large skillet over medium-high heat until foaming. add onion and carrots and cook about 8 minutes. add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until browned, about 12 minutes. add flour and tomato paste and stir for 1 minute.
• 2 add cream and cook for 1 minute. add broth, , soy sauce, and thyme and simmer over medium heat for 15 to 20 minutes. remove from heat, stir in peas, taste for salt and pepper, and transfer to broiler-safe 2-quart casserole dish.
• 3 adjust oven rack to upper-middle position and heat oven to 375 degrees.
• 4 bring pot of water to boil over high heat. add large pinch of salt and potatoes. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. season to taste with salt and pepper.
• 5 spread potatoes evenly over filling. brush with egg and drag fork across top to make ridges. bake for 15 minutes. turn on broiler and cook until top is golden brown, 3 to 5 minutes. remove from oven and cool 10 minutes. serve.