Shepherd's Pie

Shepherd's Pie

This will behigh on your list of "comfort foods." This makes enough for six hungry diners and leftovers can be reheated in the microwave. Make the Potato Topping first so it is ready to add to the Ground Beef Filling as soon as that is done.

Ingredients

Potato Topping:

7 medium all-purpose potatoes

Water

4 tablespoons butter

1/3 to ½ cup hot milk

Salt and fresh-ground black pepper, to taste

Ground Beef Filling:

½ cup vegetable oil (we used canola), divided

2 pounds lean ground beef

1 pound lean ground lamb

Salt and fresh-ground black pepper, to taste

2 cups medium-diced carrots

¾ cup medium-diced yellow onions

½ cup medium-diced celery

½ cup frozen petite peas

½ cup Guinness Stout (we used the St. James's Gate Dublin Guinness Extra Stout)

2 cups ketchup

1 1/2 cups mixed shredded cheddar and Monterey Jack cheeses

Method

To make topping: Peel and cut the potatoes into uniform chunks. Place in a saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, cover, and cook 15 to 20 minutes or until tender. Drain very well.

Mash with a potato masher. Add the butter and 1/3 cup milk. Beat with a heavy fork until fluffy adding more milk, if necessary. Season with salt and pepper. Set aside.

To make filling: In a large skillet or saute pan, heat half the oil over medium-high heat.

Add the ground beef and lamb. Season with salt and pepper.

Cook the meat, separating it with a fork or spatula as it cooks, 12 to 15 minutes until it is well combined and browned throughout. Remove from the heat and drain well in a colander.

Discard the drained liquid and set the meat aside.

Add the remaining oil to the skillet over medium heat and add the carrots, onions, celery and peas. Saute the vegetables 4 to 5 minutes, then stir in the Guinness and ketchup. Bring to a simmer, partially cover, and cook about 6 minutes or until vegetables are just tender.

Add the drained ground meats and stir well to combine. Return to a simmer and cook, partially covered, 15 to 20 minutes. Add salt and pepper, if necessary.

While the meat is cooking, preheat the oven to 400 degrees. Lightly butter a 13-by-9-by-2- inch baking pan. When the meat is cooked, carefully transfer it to the prepared pan. Spoon the mashed potatoes evenly over the top (you don't have to get them into every corner) and sprinkle with the shredded cheeses.

Place in the upper third of the oven and bake 6 to 8 minutes until the cheese is bubbling and beginning to brown.

Makes 6 hearty servings; 8 regular servings.