Modified Shepherd’s Pie with Cheddar Smash

Інгредієнти

3 tablespoons olive oil

1 pounds (about 3 medium) onions, thinly sliced crosswise into rounds

1 1/2 teaspoons minced fresh thyme leaves

1 1/2 pounds all-purpose potatoes, such as Yukon gold, scrubbed, but not peeled, and cut into 2-inch chunks

4 garlic cloves, smashed with the flat side of a knife

1 teaspoon coarse kosher salt, plus more to taste

1 tablespoon olive oil

About 3/4 cups) carrots, scrubbed, trimmed, and finely diced (optional)

1 1/2 pounds ground beef

1 1/2 teaspoons minced fresh thyme leaves

1 teaspoon coarse kosher salt

1-2 tablespoons all-purpose flour

1 tablespoon tomato paste (ketchup will do in a pinch)

1 cup chicken stock, preferably low sodium

1 cup (about 3 1/2 ounces) grated cheddar or more

Напрямки

1. These can be made up to a week ahead. In a large, heavy- bottomed saute pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low. 2. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30 to 40 minutes, or until they are completely golden brown and soft. You should have about 1 1/2 to 2 cups of onions. Set aside.

1. These can be made up to 24 hours ahead. Select a large pot that can accommodate all the potatoes. Fill it with water above potatoes add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, boil the potatoes for 25 to 30 minutes, until they break apart easily when poked with a fork. Remove the potatoes and garlic from the hot water, and return the potatoes and garlic to the pot. (Do not allow the potatoes to cool before mashing or they will get disastrously gummy.) Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. Set aside.

1. Preheat the oven to 400°F (200°C). In a large saute pan or skillet set over medium-high heat, heat the olive oil until hot. Add the diced carrots and cook, stirring occasionally, for 5 to 7 minutes, until softened. 2. Add the beef, thyme, and salt, and cook, stirring occasionally, for 8 to 10 minutes until the meat is no longer pink. Carefully pour off all the fat and discard. 3. Sprinkle the flour over the beef and cook for 1 minute, stirring. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Pour in the stock, along with 1 cup of the caramelized onions. Increase the heat slightly and simmer, 2 to 3 minutes, until the gravy thickens slightly. 4. Spread the beef into a shallow round or oval 3-quart casserole or a 9-by-13-inch baking dish. Spread the potatoes on top. Distribute the remaining caramelized onions over the mashed potatoes, and then sprinkle the cheddar evenly on top. Bake until the top is golden and crusty, about 20 minutes.