Shepherd’s Pies
Serves: 48
 
Ingredients
  • ½ pound ground beef
  • 1¼ cups beef stock, divided
  • ½ cup finely diced sweet onion
  • ¼ cup finely diced carrot
  • ¼ cup diced plum tomatoes
  • ¼ cup English peas (fresh or frozen)
  • ¼ cup corn kernels (fresh or frozen)
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon chopped fresh rosemary
  • ⅛ teaspoon chopped fresh thyme
  • ⅛ teaspoon chopped fresh sage
  • 2 tablespoons dry red wine
  • Herbed Russet Potatoes (recipe follows)
  • Whipped Potatoes (recipe follows)
  • Garnish: fresh thyme sprigs
Instructions
  1. In a large sauté pan, cook beef over medium-high heat until browned and crumbly. Drain beef. Add 1 cup broth, onion, carrot, tomatoes, peas, corn, garlic, salt, pepper, rosemary, thyme, and sage; bring to a simmer. Reduce heat to low, and simmer for 10 minutes. Remove from heat.
  2. Stir red wine into beef mixture. (If beef mixture looks too dry, add remaining ¼ cup stock, stirring well.) Transfer mixture to a large heatproof bowl. Let cool completely.
  3. Preheat oven to broil.
  4. Place Herbed Russet Potatoes on 2 rimmed baking sheets. Spoon 1 to 1½ teaspoons beef mixture into wells of Herbed Russet Potatoes.
  5. Place Whipped Potatoes in a large piping bag fitted with a small star tip (Ateco #822). Pipe a small rosette on each filled potato.
  6. Broil until rosettes are crisp, approximately 5 minutes. Garnish with thyme, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shepherds-pies/