Food Network Magazine - (03)March 2020

1. While the potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in
   1 chopped onion or sliced leek and 2 chopped large carrots, parsnips or turnips (or a combination).
   Season with salt and pepper and cook, stirring, until the vegetables are soft, 5 to 7 minutes.


2. Increase the heat to medium high and add the ground meat. Cook, breaking up the meat with
   a wooden spoon, until no longer pink, 6 minutes. Spoon off the fat and season the meat with
   ½ teaspoon kosher salt and a few grinds of pepper. Stir in 2 finely chopped garlic cloves and
   1 teaspoon chopped fresh thyme; cook until softened, 1 to 2 minutes.


3. Make a space in the center of the skillet; add 3 tablespoons tomato paste and cook, stirring, until
   darkened, about 1 minute. Stir into the meat along with 1 tablespoon Worcestershire sauce. Stir in
   ¾ cup dry white or red wine, tomato juice or stout. Simmer until the skillet is nearly dry, about
   2 minutes. Add 1 cup low-sodium broth and simmer until the mixture is saucy, 4 to 5 minutes.

MAKE THE FILLING

3

COOK THE POTATOES

Peel 2 pounds potatoes (choose one kind) and cut into large chunks.

You can leave the skin on Yukon Gold or red-skinned potatoes. Cover

the potatoes with cold water in a large pot; season with salt and bring

to a boil. Reduce the heat to a simmer and cook until tender, 20 minutes.

Russet potatoes Yukon Gold potatoes Red-skinned potatoes

2

PICK YOUR MEAT

Choose one kind or use a combination—you’ll need 1½ pounds total.

• Ground beef •Ground lamb •Ground turkey

Corn Lima beans Mixed small vegetables

5

4

CHOOSE YOUR MIX-INS

Stir in 1 cup frozen vegetables. Transfer the filling to a 3-quart baking dish.

Peas

1 clove garlic, grated ¾ cup grated sharp

cheddar cheese

1 to 2 tablespoons

dijon mustard

2 tablespoons

prepared horseradish

2 scallions, chopped

ASSEMBLE THE DISH

Drain the potatoes and return to the pot. Add 4 tablespoons butter and ⅔ cup

half-and-half or milk; mash well. Season the potatoes with salt and pepper and add up to

three of the following mix-ins. Spread the potatoes over the meat with the back of a spoon.

Bake at 425 ̊ until the topping is golden, about 20 minutes. Let cool at least 10 minutes.

SHEPHERD'S PIE: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: SARAH SMART. POTATOES, PEAS, CORN, MIXED VEGETABLES, SCALLIONS, GARLIC, CHEESE, MUSTARD AND HORSERADISH: GETTY IMAGES. LIMA BEANS: BEN GOLDS

TEIN.

MARCH 2020 ●FOOD NETWORK MAGAZINE 41

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