MY VERSION OF SHEPHERD'S PIE......

MY version of Shepherd's Pie...... image

Provided by Bill Gary

Categories Meat

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 15

4 -5 medium potatoes, peeled and cubed
1 tablespoon butter
1/2 cup heavy cream or 1/2 cup sour cream (or a combination)
3 tablespoons bacon fat
1 1/2 tablespoons flour
1 cup beef stock or 1 cup beef broth
1 stalk celery, finely sliced
1 medium onion, finely chopped
1 carrot, peeled and finely sliced
1 can drained peas (type of peas to your preference)
1 lb ground beef (the leaner, the better)
1 teaspoon dried thyme
1 teaspoon dried rosemary
ground nutmeg
ground cloves

Steps:

Combine the herbs and grind in a mortar (If you don't have a mortar and pestle, sort of crush them into your palm with your thumb, but be careful with the rosemary, it's pointy!).
Boil potatoes until cooked through.
Drain; mash or rice the potatoes.
Add the butter and stir until the butter has melted.
Add the heavy/sour cream.
Stir until the potatoes are very smooth.
In a frying pan, heat the bacon fat until hot but not smoking.
Add the carrot, onion, and celery, stirring occasionally, until the carrots are tender.
Add the ground beef and cook over medium heat, breaking up the meat as it cooks, until browned.
Skim off all the fat but reserve any juices.
Sprinkle the flour over the beef and cook, stirring, until the flour has dissolved.
Add the beef stock, peas (I use the whole can, you may want to use less), rosemary and thyme, and a pinch each of the cloves and nutmeg.
Simmer, stirring occasionally, until the sauce has thickened.
Turn the meat mixture into a 1 1/2 qt casserole, and even the mixture out with a rubber spatula.
Gently spoon the potatoes over the top and smooth with a rubber spatula, using gentle sweeping motions.
Sprinkle a little heavy cream over the top and bake in a 400 degree F oven for about 1/2 hour to heat through.
The cream should brown over the potatoes.
Serve warm.