Shepherds Pie

AKA—cottage pie but that sounds kinda lame ⤵️

Beef Filling

• 1 lb ground beef

• 1 small onion, diced (I left this out, my wife has an onion sensitivity)

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tbsp flour

• ½ cup red wine

• ½ cup beef broth

• 1 tbsp Worcestershire

• 1 tsp thyme

• 1 tsp oregano

• Salt + pepper

• Italian parsley

• Optional: ½ cup peas

Potatoes

• 6–8 potatoes (white + russet), peeled

• 8 tbsp butter

• ¼–½ cup milk or cream

• ½ cup grated Parmesan

• Optional: 3 egg yolks

• Salt

Instructions

1. Boil potatoes in salted water until fork-tender. Drain.

2. Brown beef in a skillet. Season.

Add onion, carrots, celery. Cook until soft.

3. Stir in garlic + tomato paste. Cook 1 minute. Sprinkle flour, stir.

4. Deglaze with wine, reduce by half. Add broth, Worcestershire, thyme, oregano. Simmer until thick. Stir in peas if using but I think they suck.

5. Mash/rice potatoes with butter, milk, salt, Parmesan. Stir in egg yolks off heat if using.

6. Spread beef in a baking dish. Top with potatoes. You can pipe it if you want; looks real good if you do.

7. Bake at 400°F for 25 min. Broil on high to brown.

8. Finish with parsley.