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Shepherd's Pie with Mashed Potato & Chive Topping

Shepherd's Pie with Mashed Potato & Chive Topping

Mashed Potatoes:

3

Lbs.

Russet Potatoes, peeled and diced

6

Tbsp

Unsalted Butter

1 1/2

tsp

Salt

1

tsp

Black Pepper

1/2

Cup

Fresh Chives, chopped

1/2

Cup

Heavy Cream

1

Cup

Sour Cream

Filling:

2

Tbsp

Olive Oil

2

Large

Onions, chopped

1

Lb

Carrots, peeled & chopped

3

Garlic Cloves, minced

2

Lbs

Ground Lamb or Ground Beef or a mix of the two

2

Tbsp

Tomato Paste

3

Tbsp

Dijon Mustard

1

Tbsp

Paprika

1

Cup

Beef Stock

Salt, to taste

Black Pepper, to taste

Unsalted Butter, melted

1

To make the Crust: Place the potatoes in a 4-quart saucepan, covered in water. Bring to a boil and cook for 15-20 minutes, until tender when pierced with a knife.

2

Drain the potatoes and return to the hot pot. Shake the pan over medium heat, to dry the potatoes out a bit. Add the butter, salt, pepper, chives, cream and sour cream. Mashing the potatoes to the desired degree of smoothness. Cover and set aside.

3

To make the filling: Heat the oil in a large Dutch oven, over medium-high heat. Add the onions, carrots and garlic. Sauté for 8 minutes, until softened.

4

Raise the heat to high and add the ground lamb and cook, until browned. Stir in the tomato paste and mustard. Cook for 3 minutes. Add the paprika and beef stock. Reduce the heat to low and simmer for 15 minutes or until the stock is mostly but not completely evaporated. Season with salt and pepper, to taste.

5

Preheat the oven to 375 degrees. Grease a baking dish and set aside.

6

Transfer the meat mixture to a baking dish. Cover the meat with the mashed potatoes, flattening the top with a knife. Make a wave pattern in the top of the potatoes, if you like. Brush the top with melted butter. Bake in the preheated oven for 50 minutes, of until the top is golden brown.

Servings: 8

Oven Temperature: 375°F

 

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