Shepherd's Pie

Rich and wholesome, shepherd's pie is the perfect hearty go-to-dinner; easily prepared ahead of time, it could be ready in less than an hour. Originally Shepherd's pie- synonymously known with cottage pie - was a staple dinner for peasants who had newly began to eat potatoes, and would use leftover meat of any kind as filling. I enjoy serving shepherd's pie sizzling out of the oven, and filling small bowls with heaping spoonfuls.

Filling Ingredients 

3 tbsp olive oil

1 c (8oz) plum tomatoes, quartered 

2 leeks, cleaned and medium chopped

8 oz baby cremini mushrooms, sliced
1 spanish onion, small chopped

1 1/2 lbs ground beef (ground lamb)

2 cup chicken broth (or 1 cup red wine and one 1 cup broth)

1/4 c all purpose flour

1 tbsp kosher salt

2 tbsp coarse black pepper 

Topping Ingredients

4 yukon gold potatoes, peeled and cooked

1/2 cup mayonnaise

1 cup chicken broth 

1 tbsp kosher salt 

2 tbsp fresh sage, minced

3 garlic cloves, minced

Directions

1) Preheat oven to 400°.  In a large sauce pan heat the oil over a medium high flame. Add the tomatoes, leeks, mushrooms, onions, and salt. cover pot. Let the vegetables simmer.

2) Once the vegetables begin to brown, and sauce has reduced, put heat to a medium-low flame and slowly add the grown beef. sprinkle the flour in the pot, and stir with a wooden ladle. 

3) Pour the red wine, and chicken broth into the saucepan. cover the pot and let the broth thicken and sit on flame for 15 minutes. Stir in coarse black pepper.
4) In a medium pot, over a low flame, mash potatoes. Mix in mayonnaise, chicken broth, salt, sage and minced garlic. 
5) In a glass or ceramic dish, fill mixture half way.  Cover filling evenly with topping. Bake for 40 minutes, uncovered until top crisps.

Bon Appetit!