A New Take on Shepherd’s Pie

In a large skillet over medium heat, brown the beef using a wooden spoon or spatula to break it up as it cooks. Once the meat is browned, grain grease if necessary then add the onion, garlic, celery, peas, carrots, thyme, tomato paste, red wine, beef stock and Worcestershire sauce. Season with salt and pepper to taste and continue cooking for about 15 minutes or until the sauce is reduced. Remove from the heat and allow to cool slightly while you make the potato topping.

Preheat oven to 400 F.

Peel the potatoes and cut into small pieces. Place them in a large pot of boiling, salted water and cook until fork tender (should take roughly 10-20 minutes but use a fork to test them). Drain off the water when they are done and return the potatoes to the pot. Add the butter and milk and mash until smooth. Add the cheese, scallions and any additional seasoning that are needed.

Pour the beef mixture into a 9″ round pie dish or square baking dish. Spoon the potato mixture over the top and smooth out the top. Place in a 400 F oven for approximately 20 minutes or until the potatoes are lightly golden brown.