Shepherd's Pie is my winter favorite. In addition to being a comfort food it is also an easy dish to prepare in advance and reheat after a long day. From a locavore standpoint, it is an excellent use of simple, seasonal, locally produced ingredients: beef, potatoes, onions, carrots.
What I also like about this dish is that you can easily adapt the ingredients with what you have and freeze leftovers as single portions for your next night on your own.
Serve with a green salad.
2.2 lb. /1kg potatoes peeled and quartet
1 ¼ cup/ 300 ml milk
2tbsp/ 30gr butter
Salt and pepper
1 ½ tbsp cooking oil
1.5 lb. /750gr ground grass-fed meat (1lbs beef and 1-½ lbs. ground lamb)
1 medium onion, diced
1 carrot, diced
1 garlic glove
1 rib celery, diced (optional)
½ cup/100ml red wine
1 cup/250ml vegetable stock
Salt and pepper
Optional: cumin, thyme, rosemary
3/4 cup/200gr shredded Parmesan, Cheddar or Gruyere
2tbsp/30 gr butter
Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minutes. Ten add carrots, celery and choice of spice. Cook for 3 minutes or until softened.
Turn heat up to high, add ground meat and cook breaking it up as it is cooking until brown
Add red wine stirring. Once the wine is evaporated, add the stock.
Bring to simmer, then turn down heat and cook of about 30 minutes or until well cooked and reduced to a thicker consistency.
Add parsley and adjust salt and pepper to taste
Transfer filling to baking dish.
Cook potatoes in milk for about 15 minutes or until soft
Add butter and mashed potatoes to desire consistency, add milk if needed
Add salt, pepper and nutmeg to taste
Preheat oven to 180C/350F
Poor mashed potatoes over the meat preparation
Sprinkle with cheese, drizzle with butter
Bake for 30-40 minutes or until deep golden on top of bubbling edges.
Stand for 5 minutes before serving.