Page 100 - 201415_TOH_Cookbook

UMASS SWIMMERS’
SHEPHERD’S PIE
DRAY/DE GROOT FAMILY, CENTERVILLE, MA
INGREDIENTS
Serves 4 to 6
2 pounds medium Yukon gold or red potatoes
Kosher salt
6 tablespoons unsalted butter, and more if needed
1/2 cup milk
1 tablespoon vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 1/4 pounds ground meat, such as beef, turkey or a combination of both
1 teaspoon chopped fresh or dried rosemary
1 tablespoon chopped Italian parsley
7 to 10 ounces tomato pasta sauce, such as Trader Joe’s Arrabiata Sauce
1/4 cup red wine (optional) 1 cup frozen peas 1 cup frozen corn
“This is a one-dish meal: It’s nutritious and filling, it feeds multiple hungry students and it is the favorite meal of my son, who is on the UMass Division 1 swim team and is always hungry. It is also a very forgiving dish, so adjust it as you wish.”
Jane de Groot
PREPARATION
1. Preheat oven to 350°F. Have an 8- by 13-inch baking dish ready.
2. Put the potatoes in a deep pot
and cover with water. Season the water with salt and bring to a boil. Lower to a simmer and cook until tender when pierced with a fork but before they are falling apart, 35 to 40 minutes. Drain well. (No need
to remove the skins.) Return the potatoes to the pot and mash in 6 tablespoons butter and the milk. Season with salt to taste.
3. While the potatoes cook, heat the oil in a large pan over medium-high heat. Add the onion and carrot and cook briefly. Transfer to a plate. In the same skillet, add the ground meat and cook until browned, 8 to 10 minutes. Drain off the fat and stir the vegetables back in. Stir in the rosemary and parsley.
4. Stir in the sauce until it coats the meat but doesn’t overwhelm it (you may not need to add all 10 ounc- es). Pour in the wine and bring to a simmer until the juices thicken, 10 minutes. Stir in the peas and corn.
5. Pour the meat mixture into the baking dish. Spread the mashed potatoes over the surface. Using a fork, add a crosshatch design to the surface. Cover with aluminum foil and bake until golden, 30 to 35 min- utes. For a crisp top, remove the foil before the last 7 minutes of cooking time and dab butter on top. Then bake or broil until golden brown.
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