A well-made Shepherd’s Pie will be gladly received by even the pickiest eaters. This savory one-dish meal is rib-sticking good on a cold winter’s day. It’s also great to send to someone who is convalescing after illness or giving birth, and kids will like it, too.
Yield: 8-10 servings
- 4 large potatoes
- 5 tablespoons oil, divided
- 2 teaspoons salt
- 2 medium onions, finely chopped
- 2 celery stalks, finely chopped
- 2 small carrots, finely chopped
- 2 cloves garlic, pressed
- 2 pounds ground meat
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups onion soup broth made from boiling water and onion soup mix
- Preheat oven to 350° F. Coat 8×8-inch baking pan with nonstick cooking spray and set aside.
- Peel potatoes. Place in pot of salted water. Cover and bring to a boil. Lower heat and let potatoes cook until soft enough to mash with a fork. Drain. Mash. Add 3 tablespoons oil and 2 teaspoons salt. Mix well. Set aside.
- In large skillet, heat 3 tablespoons oil and sauté onions, celery, carrot, and garlic until soft.
- Add the ground meat and cook until browned, breaking up the meat with a fork.
- Add flour and stir until well combined. Stir in tomato paste, ketchup, salt, pepper, and soup. Cook until the mixture thickens. Taste and adjust, adding salt and pepper as needed.
- Place meat mixture in prepared baking dish. Cover with mashed potatoes. Sprinkle top with paprika.
- Bake for 25-20 minutes, or until the potato top crust begins to brown.