Now that the holiday months revolved around non-stop eating are over, I’m trying to cook lighter and healthier recipes. I had my mind set on making a fresh couscous dish last night, but then found myself on the phone with my mom asking for her shepherd’s pie recipe. Woops.
1 lb. ground sirloin
1 lb. ground beef
1/4 cup (4 tbsp.) unsalted butter
1 cup sweet yellow onion, finely diced
2 carrots, finely diced
Salt and pepper, to taste
1 can (6 oz.) Hunt’s tomato paste
1 cup beef broth, plus 3 tbsp., if needed
3 tbsp. flour, if needed
1 1/2 tsp. worcestershire sauce
4 large Russet potatoes
4 tbsp. unsalted butter
1/4 cup heavy whipping cream
1 cup sharp cheddar cheese, shredded
Preheat oven to 400 degrees.
Warm a large skillet over medium heat then add the ground beef and sirloin and cook until done, about 20-25 minutes. Remove from heat then strain meat.
While meat is cooking, bring a large pot of water to a boil. Peel then dice potatoes and add to boiling water. Cook until potatoes are tender, about 25 minutes. Strain potatoes then place in bowl of stand mixer. Whip potatoes on medium speed until smooth, about 2-3 minutes. Mix in butter, whipping cream and salt, to taste.
In a separate large skillet, heat the butter over medium heat. Add the carrots and onions and saute until soft, about 20 minutes. Add the strained meat, tomato paste, beef broth and worcestershire. Mix to blend.
If meat needs thickening, mix 3 tbsp. beef broth and 3 tbsp. flour then add to mixture. Season with salt and pepper.
Pour meat mixture into a square 8×8 pan. Spread mashed potatoes on top, then sprinkle shredded cheddar cheese on top. Place pan in oven and cook until cheese melts, about 7-10 minutes. Serve hot.