Shepherd's pie is our FAVORITE dish and we're combining the best from both of our recipes to make this ultimate version. Subscribe to Tori Tried and True: http://bit.ly/TTTshow
Tori’s Ultimate Shepherd’s Pie
Tori and Dean’s Ultimate Shepherd’s Pie
Active time: 1 hour 40 minutes
Total time: 1 hour 40 minutes
Ease of preparation: Easy
For the Filling:
In a large skillet, cook the beef and onion over medium heat and cook until the meat is browned. Add the garlic to the skillet, cook 1 minute, and drain. Stir in the gravy, Worcestershire sauce, salt and pepper.
In a separate saucepan, heat the thawed peas with butter and salt and pepper.
For the Mashed Potatoes:
Put the sweet potato in one medium pot and the Yukon Gold and russet potatoes in a second medium pot. Cover all the potatoes with cold water. Bring both pots to a boil over medium-high heat, season with salt, and then reduce the heat and simmer until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes and return them to their respective pots.
In a separate pot over medium-high heat, combine the milk and butter, and stir until the butter is melted. Divide the mixture between the 2 pots of potatoes.
Season both pots with salt and pepper, remove from the heat and mash the potatoes with a masher. (You can also use a hand mixer or immersion blender.) Taste and add more salt and pepper, if desired.
Mix the honey and the chipotle pepper into the sweet potatoes.
Combine the peas, mint and heavy cream in a blender and puree on high until smooth. (You may need to add extra cream to puree.) Combine half of the russet potato and Yukon Gold potato mix in a separate pot with the pea puree and stir until fully incorporated. Season with salt, pepper and the lemon zest.
To Assemble and Bake:
Pre-heat the oven to 400 degrees F.
Transfer the meat filling to a 2-quart baking dish. Layer the peas on top of the meat. Turn the baking dish so that the long side faces you. Spread a small scoop of the mashed potatoes with peas on the upper left corner and spread in a diagonal stripe a little more than 1-inch thick. Continue to make these stripes with the remaining plain mashed potatoes, sweet potatoes and more of the mashed potatoes with peas, alternating the different mashed potatoes as you wish. Top the plain mashed potatoes with a sprinkling of parmesan cheese, if desired.
Bake the Shepard’s pie for 25-30 minutes, or until the top starts to brown. Let cool for 5 minutes before serving.
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