Classic Shepherd's Pie

Name: Classic Shepherd's Pie
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, unsalted butter; 1 , large onion, chopped fine; 2 , medium carrots, peeled and chopped fine; 2 pounds, 85 percent lean ground beef; , Salt and pepper; 5 tablespoons, all-purpose flour; 1 tablespoon, tomato paste; 1/4 cup, heavy cream; 1 3/4 cups, low-sodium chicken broth; 3/4 cup, beer; 2 tablespoons, soy sauce; 2 teaspoons, minced fresh thyme leaves; 1 cup, frozen peas; 2 1/2 pounds, russet potatoes . peeled and cut into 2-inch pieces; , Table salt; 2 tablespoons, unsalted butter, melted; 1/3 cup, heavy cream, warmed; , Ground black pepper; 1 , large egg, beaten

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Appears in Cook's Country February/March 2006

Too often shepherd's pie is a soupy, flavorless gruel with a mushy topping. Here's the secret to creating a full-flavored, firm-topped shepherd's pie.

SERVES6 to 8

TIME1¾ hours

WHY THIS RECIPE WORKS

Shepherd’s pie, a meaty beef or lamb, carrot, and pea filling topped with rich mashed potatoes, can be pub grub at its very best, though it rarely is. Too often, it is a soupy, flavorless gruel with a mushy topping. For a full-flavored, fir...

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