Spectre's Stellar Shepherd's Pie
A robust and hearty dinner, this shepherd's pie is a meal of substance, designed to fuel operatives on long missions. Layers of savory ground meat and vegetables are crowned with a golden, creamy potato topping, creating a comforting and filling dish.
Directions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 3
Add the ground meat to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat.
- 4
Sprinkle the flour over the meat and vegetables, stirring to coat. Cook for 1 minute.
- 5
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Stir in the tomato paste, dried thyme, and dried rosemary. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes.
- 6
Stir in the frozen peas. Season the mixture with salt and pepper to taste. Remove from heat.
- 7
While the meat mixture is simmering, boil the quartered potatoes in a large pot of salted water until very tender, about 15-20 minutes.
- 8
Drain the potatoes thoroughly. Return them to the hot pot. Add the warm milk, butter, and season with salt and pepper. Mash until smooth and creamy.
- 9
Spoon the mashed potatoes evenly over the meat filling in the skillet, spreading to the edges.
- 10
Use a fork to create decorative ridges on the potato topping. This will help with browning.
- 11
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling hot.
- 12
Let the pie rest for 5-10 minutes before serving to allow the filling to set slightly.