Shepherd’s Pie

Name: Shepherd’s Pie
Yield: Makes 4 Servings
Ingredients: Russet potatoes, 2 lb (1 kg), peeled and cut into chunks; Salt and freshly ground pepper; Milk or half-and-half (half cream), ¾ cup (6 fl oz/180 ml); Yellow onion, 1 small, finely chopped; Unsalted butter, 2 tablespoons; Braised Brisket, 3 cups (18 oz/560 g) shredded meat; Carrots, 2, finely chopped; Braising liquid from Braised Brisket, 2 cups (16 fl oz/500 ml), or 1 cup (8 fl oz/250 ml) beef broth; Fresh thyme, 1 tablespoon minced; Frozen petite peas, 1 cup (5 oz/155 g), thawed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Russet potatoes, 2 lb (1 kg), peeled and cut into chunks
Salt and freshly ground pepper

Dinner
Main course
Pie
Gluten-free

Method

Cook the potatoes

In a large saucepan, combine the potatoes, water to cover, and a generous pinch of salt. Bring to a boil over high heat, reduce the heat to medium, and cook until tender, 12–15 minutes. Drain well. Pass the potatoes through a ricer into a bowl, or mash with a potato masher in a bowl. Add the milk and 1