Shepherd's Pie Revisited

Growing up, I didn't know I was much of anything. But, over the years, I've learned a little more about my Irish heritage. And, what could be more Irish than shepherd's pie? Although this might technically be called cottage pie, since it features ground beef, rather than lamb, you certainly don't have to be from the old country to enjoy it. This take, adapted from Rachael Ray, features a brown gravy instead of a tomato-based sauce. I prefer a sprinkling of cheese to paprika on top... the choice is yours, of course.

Hopefully, my version would have pleased my little Irish grandmother, Alice, who passed away when I was a girl from too much drink.

Shepherd's Pie
1 tablespoon olive oil
1 to 1 1/2 lbs. ground sirloin
1 carrot, peeled and diced
1 onion, grated
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
salt and pepper to taste
1/2 cup Parmesan cheese, grated
fresh parsley, chopped (optional)

Mashed Potatoes
2 lbs. starchy potatoes, peeled and cubed
1/2 cup whole milk or light cream
2 tablespoons butter (or more to taste)

Boil potatoes in amply salted water until tender; drain. Add in milk and mash potatoes until smooth. Add in butter, as well as salt and pepper to taste.

While potatoes boil, heat a large skillet on medium-high. Add oil and brown ground sirloin until no longer pink. Add onion and carrot to the pan, cooking until the carrot loses its crunch, about 5 minutes; stir frequently.

In a small sauce pan, heat butter over medium heat. Whisk in flour and cook for 2 minutes or until the mixture begins to get a golden color. Whisk in broth and Worcestershire sauce and cook until slightly thickened. Pour over meat and vegetable mixture. Stir in peas. Season with salt and pepper.

Pour meat and vegetable mixture into a medium casserole dish. Spoon mashed potatoes over evenly. Sprinkle Parmesan over potatoes. Put under broiler until cheese is lightly browned. Top with parsley (if desired) before serving.