Traditional english shepherd’s pie recipe

Ingredients

• 1 tablespoon unsalted butter
• ½ cup (120 g) finely chopped red onion or shallot
• 1-¼ pounds (570 g) 80 percent lean/20 percent fat ground beef
• 1 teaspoon kosher or sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon ground curry powder (red, yellow, or green)

• 3 cups (650 g) leftover mashed potatoes
• 2 tablespoons unsalted butter
• 3 medium carrots, peeled and cut into ¼-inch (6-mm) dice (about 1-½ cups / 190 g)
• Pinch of kosher or sea salt and ground black pepper
• 2 tablespoons water
• 1-½ cups (200 g) frozen sweet peas
• ¼ cup (10 g) finely chopped fresh parsley
• 2 tablespoons butter, room temperature
• 3 cups (360 g) grated mild or medium cheddar cheese

Meat layer
1. Preheat oven to 350° F (175° C). Melt butter in a large sauté pan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Crumble in the beef and season with salt and pepper. Stir to break up the beef, and brown over medium heat, 5–8 minutes. Drain off all visible fat and discard. Reserve beef in the pan and stir in curry powder.
Potato and Vegetable Layers
2. Prepare and reserve the mashed potatoes separately. Melt butter in a large skillet over medium heat. Add the carrots, salt, and pepper. Toss to evenly coat in butter and seasoning. Add the water, reduce the heat to medium low and cook, uncovered, until the water has cooked off and the carrots have softened al dente, about 5 minutes. Stir in the peas and parsley and remove from the heat. Set aside.
3. To compile, butter the bottom and sides of a large casserole pan with the room-temperature butter. Add the prepared beef mixture, spreading evenly with a spatula. Add the pea-and-carrot mixture, spreading evenly with a spatula. Finish with the potatoes, spreading evenly. Top with an even layer of the cheese. Bake, uncovered, until bubbly and heated through, 40–45 minutes. Let set for 10 minutes before cutting. Serve hot.