2 LBS. RUSSET OR YUKON GOLD POTATOES, PEELED AND CUT INTO 1" CHUNKS
3 TBSP. BUTTER, DIVIDED
~1/2 CUP HEAVY CREAM
1½ TSP. SEA SALT, DIVIDED
2 TSP. BLACK PEPPER, DIVIDED
1½ LBS. GROUND BEEF, GROUND LAMB, OR A MIXTURE
1 SMALL ONION, FINELY CHOPPED
1 MEDIUM CARROT, DICED
1 CELERY ROOT, PEELED AND DICED
1 TBSP. TOMATO PASTE
2 CLOVES GARLIC, MINCED
½ CUP CHICKEN BROTH (PAGE 42)
1 TSP. WORCESTERSHIRE SAUCE
1 SMALL HANDFUL FRESH THYME, MINCED (ABOUT 1 TSP.)
1 SMALL HANDFUL FRESH ROSEMARY, MINCED (ABOUT 1 TSP.)
½ CUP FROZEN PEAS
Instructions
Place the potatoes in a large stockpot and fill with enough water to cover the potatoes by 1". Bring to a boil, reduce the heat to medium, and simmer until fork-tender, about 15 minutes. Drain well, then return to the pot and add 2 Tbsp. of the butter. Mash until smooth and firm, adding cream as needed, up to ½ cup. Season with salt and pepper to taste (about 1 tsp. each), then set aside.
In a cast-iron skillet, brown the ground meat on medium heat until most of the pink is cooked out, about 6 minutes. Drain and set aside the rendered fat, then set aside the cooked meat. Return 2 Tbsp. of the rendered fat to the pan, as well as the remaining 1 Tbsp. butter, and warm it on medium heat until melted. Add the onion, carrot, and celery root and sauté until softened, about 8 minutes.
Add the tomato paste and garlic and sauté for another 2 minutes. Add the chicken broth, Worcestershire sauce, herbs, and more salt and pepper to taste (about ½ tsp. salt and 1 tsp. pepper). Simmer until slightly thickened, about 3 minutes. Remove from the heat and stir in the ground meat and frozen peas.
Preheat the oven to 450°F. Spread the meat mixture evenly in the skillet, then top the meat mixture with globs of mashed potatoes. Spread with a spatula or fork. Bake until the potatoes are browned, about 30 minutes. Let rest for 5 minutes before serving.
Recipe by Sustainable Dish at https://sustainabledish.com/shepherds-pie-the-ancestral-table/