Ellen Bennet, CEO & Founder of Hedley & Bennett, shares with us a very special Shepherd's Pie dish from her childhood & the loved ones this dish reminds her of. 

A film by Andrew Gooi.

Special thanks to: Megan Murray.

Ellen's Grandmother's Shepherd's Pie Recipe:
1 1/2 lbs Ground Beef
1 1/2 lbs Regular Potatoes, Quartered
1 Large Yellow Onion, Chopped Finely

3-5 Carrots, Peeled & Choppe
2 Celery Sticks, Chopped
4 Garlic Cloves, Chopped Finely
2 Tbsp. Tomato Paste
1 Cup Beef Stock
2 Tsp. Fresh Thyme, Remove Leaves from Stalk
2 Tsp. Fresh Rosemary, Remove Leaves from Stalk
1/4 Cup Fresh Parsley, Chopped
Worcestershire Sauce, Add to Taste
1 Cup Heavy Cream
3 Tbsp. Butter
1/2 Cup Whole Milk
1/2 Tsp. Nutmeg

2 Bay Leaves
2 Cups Parmesan Cheese, Grated
Olive Oil
3 Tbsp. Flour
Salt & Pepper, To Taste
To Make Mashed Potatoes: Add potatoes to a large pot of boiling water. Use a fork to test the softness of the potatoes. Once potatoes are soft enough to mash, drain the water from the pot & add whole milk, heavy milk, thyme, 1 Cup of grated parmesan cheese, salt & pepper, butter and begin mashing.

To Make Pie Filling: Heat olive oil in a large pan over medium heat. Sauté onions & celery with bay leaves. Add ground beef to pan and season with salt & pepper. Once browned, add tomato paste, Worcestershire sauce and nutmeg. Mix well. Add flour and mix well until the sauce begins to thicken. Add beef stock and lower heat to simmer. After 3-4 minutes, add parsley. 

Assembly & Baking: In a large baking dish or several small ones, pour pie filling to about two-thirds the way, then layer mashed potatoes on top of filling. Top the mashed potatoes with the remainder 1 Cup of grated parmesan cheese. Bake at 350° F for 25 minutes. Let cool & serve.




 

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