SHEPHERD’S PIE


The ultimate BEST EVER Shepherd's Pie! A delicious and simple dinner! via chelseasmessyapron.com (try with Yukon gold and russet potatoes like she says; don’t use grape juice because it is too sweet try 1/4 cup wine and 1/4 cup chicken broth to lighten it and could up to 1/2 cup wine if not too strong, don’t use cast iron skillet because it will overflow, don’t go over on liquids, add enough flour to take away the shine on the meat, cw)

The ultimate BEST EVER Shepherd's Pie! A delicious and simple dinner! via chelseasmessyapron.com (try with Yukon gold and russet potatoes like she says; don’t use grape juice because it is too sweet try 1/4 cup wine and 1/4 cup chicken broth to lighten it and could up to 1/2 cup wine if not too strong, don’t use cast iron skillet because it will overflow, don’t go over on liquids, add enough flour to take away the shine on the meat, cw)

Ingredients
  • 2 tablespoons olive oil, separated
  • 2 garlic cloves, minced
  • 2 cups mirepoix (mix of carrots, onion, & celery), finely chopped (I chop 1 small yellow onion, 1 celery rib, & 1 carrot to get 2 cups)
  • 1.2 pounds ground chuck round
  • 1/4 cup white flour
  • 1/2 cup frozen sweet peas or corn
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 and 3/4 cups beef stock (low sodium) (can use low sodium beef broth)
  • 1/2 cup 100% grape juice
  • 1 beef bouillon cube
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 3 bay leaves, separated
  • Topping
  • 2 and 1/2 pounds potatoes (I use an equal mix of Yukon Gold and Russet; if just using one use Yukon Gold)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream (can use fat free)
  • 6 tablespoons unsalted butter
  • Fine sea salt and freshly cracked pepper
  • Optional: fresh parsley or fresh thyme, for topping

Instructions
  1. Pour 1 and 1/2 tablespoons olive oil in a large (oven-safe to save a dish!) skillet over medium high heat. Add garlic cloves and finely chopped onion and cook, stirring frequently for about 1 minute. Add the finely chopped carrots and celery and cook for another 2-3 minutes or until veggies are softened.
  2. Increase heat to high and add in the beef. Cook, breaking up the beef, until browned through. If there is excessive grease, drain off that additional fat. Add in the flour and cook an additional minute to cook off the flour taste. Reduce heat to medium-high and add in the frozen peas or corn, can of diced tomatoes, tomato paste, beef stock, grape juice, beef bouillon cube, Worcestershire sauce, dried thyme, and 2 bay leaves. 
  3. Bring this mixture to a simmer then reduce heat to medium and bring the mixture to a rapid simmer. Cook for 25-35 minutes at medium heat, stirring every 5 or so minutes, until you have a good thickened gravy. Remove from heat, cover, and refrigerate until ready to bake. (I like making in the morning and assembling before dinner). If making immediately, place in the fridge until potatoes are done (you want the mixture to chill for as long as possible so the layers stay separate when baking, 15-20 minutes at a minimum) 🙂 If you didn't prepare in an oven-safe skillet, transfer to a 2 quart oven-safe dish.