Shepherd's Pie

Today after the last several days of snow and ice we've endured here in Atlanta, I was pondering what to make for dinner and Shepherd's Pie came across my mind. I can't think of a more comforting and warm meal to have in this God awful weather. So, on my way home from work today (and, yes, I did make it to the office), I stopped at Publix to purchase the necessary ingredients. And wa la, what a wonderful filling meal it was. Of course I'll have leftovers for weeks to come but that's okay, that means less time in the kitchen, too!! Enjoy!


Cheddar-Topped Shepherd's Pie (from MarthaStewart.com)

• 2 pounds baking potatoes (about 4), peeled and thinly sliced
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil, such as safflower
• 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
• 6 celery stalks, thinly sliced
• 1 large onion, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/4 cup tomato paste
• 2 pounds ground beef chuck
• 1 cup whole milk
• 1 1/2 cups shredded sharp white cheddar (6 ounces)

Directions

1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.