butcher’s pie

so it’s actually shepherd’s pie but the butcher requested this for dinner so I decided to change it…for obvious reasons. now before we go any further I have something to say to my #1 fan and most ardent reader, you know who you are. I want you to make this recipe. Don’t be scared by things like rosemary or beef broth. Everything in this recipe are simple staples that you should have in your home so if you don’t have them, go get them! Ok that being said, let’s get cookin’…

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Ingredients
For the potatoes:
2 large or 4 small russet potatoes
a few splashes of half-and-half
A few tablespoons unsalted butter kosher salt & black pepper to taste
1 egg yolk

For the meat filling:
2 tablespoons olive oil oil
1 small chopped onion
3-4 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb, beef, or turkey…really whatever you have on hand, today I used beef because I had it in the freezer
pinch of kosher salt & black pepper
a few tablespoons flour
large squirt of tomato paste (tomato paste is sold in a can but the best way to do it is like this in a tube because it’s more concentrated and lasts much longer. You can find it in your local grocery store.
1 cup beef broth (you won’t use the whole carton so put the rest in the fridge and make beef stew or google recipes with beef broth, you can do it- be creative!)
Several dashes Worcestershire sauce
About 2 tsp each of rosemary and thyme. Obviously fresh herbs are always better but dried gets the job done and they’re more readily available.
about a cup fresh or frozen corn kernels
about a cup fresh or frozen English peas (the amount of vegetables really is up to you and depends on your personal preference and the size of your pan!)

Directions

Peel the potatoes and dice. Put in a pot cover with water and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with spoon, approximately 10 to 15 minutes.

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Drain the potatoes in a colander and put into the bowl of your kitchen aid mixer (you can obviously mash them by hand but this is the way I do it and my blog so pbllll-that’s me sticking my tongue out.) Next add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined, this helps thicken and bind the potatoes.

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Preheat the oven to 400 degrees F. While the potatoes are cooking make the filling. Put the oil in the pan over medium heat and add the onion and carrots and saute just until they begin to take on color, about 3 to 4 minutes.

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Add the garlic and stir to combine. Add the meat, salt & pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. This helps thicken the juice into more of a gravy so it’s not too liquidy in the bottom of the baking dish.

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Add the tomato paste, beef broth, Worcestershire, rosemary, thyme, and stir to combine.

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Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the mixture and spread evenly a baking dish.

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Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

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I like to make little peaks with the spatula like you would on a lemon meringue pie, I think it’s pretty and they get all brown and crispy.

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Bake for 25 minutes or just until the potatoes begin to brown.

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Remove and let cool and set for about 10 minutes before serving. It was delicious and would go really nicely with a glass of red wine!

 

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