SHEPHERD’S PIE

My Cellar

Serves 4 to 6

FILLING:

1 lb (500 g) extra lean ground beef

1 tsp (5 ml) vegetable oil

1 large onion, finely diced

2 garlic cloves, minced

2 tbsp (30 ml) tomato paste

1 cup (250 ml) stout beer

1 cup (250 ml) beef or vegetable stock

2 tbsp (30 ml) Worcestershire sauce

1 thyme sprig, leaves removed and finely chopped

2 large carrots, peeled and cut into 1-in (2.5 cm) chunks

2 celery ribs, cut into 1-in (2.5 cm) chunks

3 tbsp (45 ml) flour

3 tbsp (45 ml) water

MASHED POTATO TOPPING:

4 large Yukon Gold potatoes, peeled and halved

½ cup (125 ml) whipping cream

4 tbsp (60 ml) butter

2 tsp (10 ml) salt

1 pinch freshly ground pepper

1 cup (250 ml) grated aged white cheddar cheese, divided

Put potatoes in a large saucepan and cover with cold water. Add enough salt for water to become slightly salty. Turn heat to high and bring to a boil, then adjust heat so that water is at a medium boil. Cook until potatoes are soft and cooked through, about 20 minutes. Drain water and mash potatoes until smooth. Add cream and salt and pepper to taste. Add half the cheddar cheese and mix through.
To assemble, preheat oven to 375 F (190 C). Divide Filling between four individual-sized oven safe casseroles, or one large 16 x 19-in (40.5 x 48 cm) casserole dish. Top with mashed potatoes and remaining cheese. Bake for 15 to 20 minutes for individual sized, or 30 to 45 minutes for large size, or until cheese is golden brown and melted and filling is bubbling.