Come home to this savory Shepherd's Pie and serve your family the ultimate comfort food dish.The russet potatoes in this comfort-food recipe are vitamin and mineral dynamos, as they are packed with niacin and vitamins C and B6.

Sarah Copeland

Gallery

Hector Sanchez

Recipe Summary

prep:
40 mins
cook:
40 mins
total:
1 hr 20 mins
Yield:
Makes 8 servings (serving size: 1/8 pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375° F. Begin mashed vegetables: Place cut potatoes and celery root in large pot; add cold water till covered. Bring to boil, salt generously, cover and simmer until potatoes are easily pierced with fork (10-12 minutes). Drain well; return to pot off the heat to dry.

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  • Begin the stew: Heat 1 TBSP oil in large skillet over medium-high heat. Add onion, garlic, mushrooms, and thyme; cook, stirring occasionally, until mushrooms are golden and soft (about 8 minutes). Remove and spread along bottom of a 2-quart casserole dish. Heat 1 TBSP oil in the same skillet; add the beef or lamb, carrot, rosemary, and nutmeg; cook until beef is brown and carrot is tender (about 8 minutes). Stir in tomato paste. Layer over mushroom-onion mixture.

  • Finish the mashed veggies: Pass potatoes and celery root through a food mill into a bowl, adding butter as you go. Stir in yogurt and milk for a purée. Season with salt and pepper.

  • Swirl mashed potatoes and celery root over stew with back of a spoon; sprinkle on cheese. Bake until cooked through and cheese is golden brown (15 minutes). Serve warm.

Nutrition Facts

313 calories; fat 15.1g; saturated fat 6.3g; mono fat 6.6g; poly fat 1g; protein 19g; carbohydrates 27g; fiber 4g; cholesterol 54mg; iron 3mg; sodium 597mg; calcium 199mg.
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