Shepherd's Pie

Shepherd's pie... One of the dishes that is guaranteed to bring Luke back for thirds. This recipe takes quite a bit of prep time, but it is completely worth it. The recipe calls for a mashed potato topping, but I've tried substituting mashed sweet potatoes, and also mashed cauliflower, and it is delicious every way. If you want the traditional flavor, however, stick to the mashed potatoes. I like to cover two-thirds of the pie with mashed potatoes and one-third with mashed sweet potatoes. Also, the more veggies, the better. Don't go easy on them!

Shepherd's Pie

Garlicky Potato Topping:

4 large russet potatoes, peeled and quartered

10 whole garlic cloves, peeled 
1/2 cup sour cream or coconut milk 
4 tablespoons butter, softened 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper

Filling:

1 tablespoon olive oil

2 medium onions, chopped 
1/2 teaspoon salt, plus 1/2 teaspoon 
1 teaspoon sugar 
1 pound ground Italian sausage 
2 to 3 medium carrots, roughly chopped, (about 1 cup) 
1 cup frozen peas 
1 cup frozen corn 
2 garlic cloves, minced 
1 can tomato paste 
1 tablespoon all-purpose flour 
1 (12-ounce) bottle light or dark beer 
1 teaspoon finely minced fresh rosemary leaves 
1/2 teaspoon freshly ground black pepper 
1/2 cup grated Swiss or Cheddar

Directions:

Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl or stand mixer with whisk attachment. Add the sour cream, butter, salt and pepper, and beat on low speed until the potatoes are light and fluffy, about 1 to 2 minutes. Do not overmix. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 9x13 casserole dish with nonstick spray. Prepare filling: Heat a large skillet over medium heat. Add the onions and 1/2 teaspoon of salt, and cook until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, corn and garlic and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes. Spoon the meat mixture into the prepared casserole dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. 

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