Shepherd’s pies for Loretta and Tammy recipe

Ingredients

• 2 pounds (910 g) Yukon gold potatoes, peeled and cut into cubes
• Fine sea salt
• 4 tablespoons (55 g) butter
• ½ cup (120 ml) whole milk

• 1 tablespoon extra-virgin olive oil
• ½ large onion, chopped
• 1 large carrot, chopped
• 1 large stalk celery, sliced lengthwise and chopped
• 2 cloves garlic, chopped
• 1 pound (455 g) ground beef (or lamb or a mix of beef and lamb)
• 1 heaping teaspoon fresh thyme
• ½ cup (120 ml) beef broth
• 1 (15-ounce/425-g) can diced tomatoes
• 2 teaspoons Worcestershire sauce
• 1 cup (135 g) frozen peas
• ½ teaspoon sea salt
• ½ teaspoon black pepper

• 9 tablespoons (70 g) sharp cheddar cheese, shredded

1. Preheat the oven to 400°F (205°C).
Make the Potatoes
2. In a large stockpot, cover the potatoes with water, add 1 tablespoon salt to the water, and bring to a boil. Reduce the heat to simmer and cook until it’s easy to pierce the potatoes with a fork, about 15 minutes. Drain the potatoes, return them to the pot, and mash them with the butter and milk until combined and smooth. Season with additional salt to taste.
Make the Filling
3. In a medium Dutch oven or large oven-safe skillet, heat the oil over medium-high. Add the onion, carrot, celery, garlic, and beef. Sauté until the meat is browned and the vegetables are softening, about 15 minutes.
4. In a medium Dutch oven or large oven-safe skillet, heat the oil over medium-high. Add the onion, carrot, celery, garlic, and beef. Sauté until the meat is browned and the vegetables are softening, about 15 minutes.
5. Assemble the pies by spooning the filling into six 4-inch-by-2-inch (10-cm-by-5-cm) ramekins or small soufflés and top each with mashed potatoes; place the ramekins on a parchment-lined baking pan.
6. Top the potato with shredded cheese and bake for 20 minutes or until the cheese is melted and the pie is bubbling. Allow pies to cool for 10 minutes before serving.