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Herbs abound in this delicious take on traditional Shepherd’s Pie.
For the filling
- 1 lb (450 g) ground sirloin
- 1 lb (450 g) ground pork
- 1 1/2 tsp (7 ml) salt
- 1 tsp (5 ml) ground white pepper
- 4 Tbsp (60 ml) canola oil
- 2 medium onions, coarsely chopped
- 2 medium carrots, peeled and cut into 1/4-inch (.6-cm) slices
- 2 garlic cloves, minced
- 2 Tbsp (30 ml) flour
- 1 Tbsp (15 ml) tomato paste
- 2 1/4 cups (560 ml) homemade chicken broth
- 1/4 cup (60 ml) red wine
- 1 tsp (5 ml) Worcestershire sauce
- 2 tsp (10 ml) mixed herbs, finely chopped
- 1 cup (250 ml) fresh or frozen peas, thawed
- 1 cup (250 ml) fresh or frozen corn kernels, thawed
For the topping
- 1 lb (450 g) each sweet and red potatoes, peeled and cut into 2-inch (5-cm) cubes
- 1 tsp (5 ml) salt
- 6 Tbsp (90 ml) unsalted butter, softened
- 1/2 cup (125 ml) whole milk, warmed
- 1/2 cup (125 ml) full-fat sour cream
- 2 large egg yolks
- handful fresh herbs, finely chopped
- ground black pepper to taste
- Season the sirloin and pork with salt and white pepper.
- Heat half the oil in a 12-inch (30-cm) skillet over medium-high heat until shimmering. Add ground sirloin and cook fully, stirring occasionally. Set aside.
- Add remaining oil to same skillet, add ground pork, cook fully, set aside.
- Reduce heat to medium and add onions and carrots. Cook until softened. Add garlic, flour and tomato paste and cook until garlic is fragrant. Whisk in broth, wine and Worcestershire sauce. Stir in herbs and cooked meats. Bring to a boil, reduce heat to low, cover, and simmer until slightly thickened, about 15 minutes.
- For the topping, cook potatoes with salt in a large saucepan. Drain and return to pan over medium heat. Mash them with butter. Stir in warm milk and sour cream and then egg yolks. Season with salt and pepper. Stir peas and corn into the meat mixture.
- Pour mixture into a 9- by 13-inch (23- by 33 cm) baking dish or six 12-oz (400 g) ovenproof dishes.
- Spread the mashed potatoes over evenly. Bake at 400°F (204°C) until top turns golden brown, 20 to 25 minutes. Cool for 10 minutes before serving.
This recipe was featured in the article Pies most pleasing.
Recipe courtesy of Joel Flewelling, Whet Café in Fred Salon