I have learned to trust recipes that feel at home on both a weekday table and a table full of guests; Meat Filling has that ease. I would set this in the middle of the table and let everyone help themselves. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 2 lb russet potatoes peeled and cubed
- 1/4 cup butter
- 1 tsp salt
- 1 egg yolk
Meat filling
- 2 tbs. Avocado oil
- 1 1/2 pound ground beef
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbs avocado oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrot, peeled and diced
- 1 large celery stalk, diced
- 1 1/2 tsp dried oregano
- 1 tbs heaping tomato paste
- 1 tbs flour
- 1 tbs Worcestershire sauce
- 1 cup beef broth
Instructions
- Place the potatoes in cold water, cover and let boil for until fork tender about 15 minutes.
- Drain the potatoes, using a potato ricer mash the potatoes (I like to use a potato ricer for even texture if you don’t have one use a masher or a fork) add 1/4 cup of butter, 1 egg yolk and salt and mix well with a spatula until creamy.
- Heat the oven to 375F bake.
- For the meat filling heat 2 tbs. Avocado oil add 1 1/2 pounds of ground beef to the pan and break while stirring add the salt and black pepper, continue cooking until no longer pink. Remove from the pan.
- Add 1 tbs oil to the pan add the onions and cook for a minute add 3 cloves of garlic, give it a stir add the carrots, celery and 1 1/2 teaspoons of dried oregano and cook for another minute on medium heat, add the tomatoes 1 tablespoon of paste and stir well into the vegetables now add 1 tablespoon of flour and cook for 30 seconds, hit the pan with 1 tablespoon of worcestershire sauce to deglaze add the cooked beef then the broth. Cook together until thickened, at this point adjust your seasoning if you need to.
- Spread the meat filling in the baking dish then pipe in the mashed potatoes if you want to make look pretty otherwise the old fashioned way is to spread the potato on top the do a pattern with the back of a fork.
- Bake the shepherd’s pie for 25- 30 minutes until slightly golden. Pop under the broiler for an extra golden color, top with fresh parsley and serve warm.