Ingredients: |
Ingredients: Filling:
3 Tbsp. olive oil, divided
3-oz. bacon, cut into ½-inch pieces
1 lb. ground beef (or lamb)
Kosher salt
1 medium onion, finely chopped
½ cup fennel bulb, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
1 Tbsp. tomato paste
1 Tbsp. all-purpose flour
½ cup dry red wine
1 cup low-sodium chicken broth
½ Tbsp. rosemary, finely chopped
½ Tbsp. thyme leaves
Assembly:
1½ lbs Yukon Gold potatoes (around 4-5 medium)
Kosher salt
½ cup half-and-half or whole milk
¼ cup (½ stick) unsalted butter
1 large egg yolk
¼ cup sour cream
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Directions: |
Directions:Step 1 - Heat 1 Tbsp. of oil in a large skillet over medium heat. Cook bacon, stirring often, until browned and crispy (approx. 8 to 10 minutes). Use a slotted spoon to transfer the bacon to a plate.
Step 2 - In the same skillet, increase the heat to medium-high and cook the ground beef undisturbed until well-browned underneath (about 4 minutes). Break up the meat, then continue to cook, tossing occasionally and breaking it into small pieces, until nearly cooked through but with some pink still remaining. Season with salt and transfer to the plate with the bacon.
Step 3 - Drain off the excess ground beef juices from the skillet and heat the remaining 1 Tbsp. of oil in the same skillet. Add the onions, fennel, carrot, and celery. Season with salt and cook, stirring occasionally, until vegetables are lightly browned and very soft (12 to 15 minutes). Add the tomato paste and flour and cook, stirring constantly, until the paste darkens (about a minute). Add the wine and bring to a simmer. Cook until the wine and paste mixture is reduced by half (it should no longer smell boozy) (about 5 minutes). Add broth, rosemary, and thyme; return the meat to the skillet and simmer, stirring occasionally, until liquid is almost completely evaporated and any remaining sauce is the consistency of gravy (15 to 20 minutes). Transfer the filling to a 2-quart baking dish.
Assembly:
Step 4 - Place the potatoes in a large saucepan and add water to cover by at least 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through the potatoes (25 to 35 minutes). Let cool slightly.
Step 5 - Bring the milk (or half-and-half) and butter to a simmer in a small saucepan over medium heat.
Step 6 - Halve the potatoes, skin and all, and use a potato masher to mash the potatoes as smooth as possible. Mix in warm milk/butter mixture. Whisk the egg yolk and sour cream in a small bowl, then mix into potatoes; season with salt and pepper.
Step 7 - Carefully top the filling with the mashed potatoes; smooth out over the filling so that no meat is showing.
Step 8- Preheat oven to 375º. Bake the shepherd's pie until the filling is bubbling around the edges and the top is a golden brown color (45 to 50 minutes). |
This recipe for Shepherd's Pie - modified from Bon Appetit is from