Shepherd's Pie (Print Version)

# Ingredients:

01 - 2 pounds yellow potatoes, peeled.
02 - 1 teaspoon kosher salt (for potatoes).
03 - 1 stick butter, melted.
04 - 1/2 cup heavy cream.
05 - 1/4 cup sour cream.
06 - 3/4 cup grated parmesan cheese.
07 - 3 tablespoons olive oil.
08 - 2.25 pounds ground beef (80/20).
09 - 1 medium onion, diced.
10 - 4 cloves garlic, minced.
11 - 1 cup red wine.
12 - 3 tablespoons Worcestershire sauce.
13 - 3 tablespoons tomato paste.
14 - 1 teaspoon kosher salt (for filling).
15 - 1 teaspoon black pepper.
16 - 1 tablespoon fresh thyme, chopped.
17 - 4 tablespoons all-purpose flour.
18 - 2 cups beef stock.
19 - 1 1/2 cups frozen mixed vegetables.

# Instructions:

01 - Boil peeled potatoes 30-40 minutes until tender. Rice or mash, then mix with butter, cream, sour cream, and parmesan.
02 - Brown ground beef in olive oil until liquid evaporates. Add onion and garlic, cook until soft.
03 - Add wine to deglaze. Mix in seasonings, flour, and stock. Simmer until reduced by half.
04 - Mix vegetables into beef mixture. Layer in baking dish, top with potatoes. Create texture on potato surface.
05 - Bake at 425°F for 25 minutes, then broil 1-2 minutes until golden. Rest 25 minutes before serving.

# Notes:

01 - Can be made ahead and baked later.
02 - Texture on potato top creates crispy peaks.
03 - Rest time helps portions stay neat.