Shepherd’s Pie

This is comfort food at it’s best.  Yummy!

Filling

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 pounds lean ground beef
• 5 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup beer (mild lager or non-alcoholic)
• 2 tablespoons soy sauce
• 2 cups mixed frozen veggies

Topping

• 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
• 2 tablespoons unsalted butter, melted
• 1/3 cup heavy cream, warmed
• Salt and pepper
• 1 large egg, beaten

Heat butter in large skillet over medium-high heat until foaming.  Add onion and cook until soft, about 8 minutes.  Add meat, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes.  Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

Add cream and cook until it spatters, about 1 minute.  Add broth, beer, soy sauce, and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes.  Remove from heat, stir in veggies, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.

Adjust oven rack to upper-middle position and heat oven to 375 degrees.  Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat.  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 with salt and pepper.

Spread potatoes over filling, using spatula to smooth top.  Brush with egg and drag fork across top to make ridges.  Bake until filling is bubbling, about 15 minutes.  Turn on broil and cook until top is golden brown, 3 to 5 minutes.  Remove from oven and cool 10 minutes.  Serve.

Serves 6 to 8.

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