Ingredients for Keith Richard's Shepherd's Pie
- 2 lbs russet potatoes, peeled and cubed
- 1/4 cup (1/2 stick) unsalted butter
- Salt And Pepper
- 1 large onion, chopped
- Ground Beef
- 2 cups chopped carrots
- Beef Stock
- 2 tablespoons cornstarch
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How to Make Keith Richard's Shepherd's Pie
- Preheat oven to 375°F (190°C).
- Place potatoes in a large saucepan. Cover with cold water and bring to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes thoroughly.
- Return potatoes to the saucepan and mash with butter until smooth and creamy. Season with salt and pepper to taste.
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned.
- Add chopped onions and cook until softened, about 5 minutes.
- Stir in carrots, beef stock, salt, and pepper.
- In a small bowl, whisk together cornstarch with 2 tablespoons of cold water to form a slurry.
- Pour cornstarch slurry into the skillet and cook, stirring constantly, until the sauce thickens, about 10 minutes.
- Pour the beef mixture into a 9x13 inch baking dish.
- Spread the mashed potatoes evenly over the top of the beef mixture.
- Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
51g
Carbs
15g
