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Shepherd's Pies for Loretta and Tammy

Source of Recipe

From "Nashville Eats" by Jennifer Justus


Recipe Introduction

"Country legends Loretta Lynn and Tammy Wynette both have cookbooks, and they both have beef casseroles�Loretta's 'You Ain't Woman Enough' casserole to Tammy's 'Husband Delight.' While their dishes both call for sliced potatoes or noodles, I turned my beef casserole into more of a shepherd's pie with mashed potatoes piled on top."

List of Ingredients

For the potatoes:
◦ 2 pounds Yukon gold potatoes, peeled and cut into cubes
◦ Fine sea salt
◦ 4 tablespoons butter
◦ � cup whole milk

For the filling:
◦ 1 tablespoon extra-virgin olive oil
◦ � large onion, chopped
◦ 1 large carrot, chopped
◦ 1 large stalk celery, sliced lengthwise and chopped
◦ 2 cloves garlic, chopped
◦ 1 pound ground beef (or lamb or a mix of beef and lamb)
◦ 1 heaping teaspoon fresh thyme
◦ � cup beef broth
◦ 1 (15-ounce) can diced tomatoes
◦ 2 teaspoons Worcestershire sauce
◦ 1 cup frozen peas
◦ � teaspoon sea salt
◦ � teaspoon black pepper

For the assembly:
◦ 9 tablespoons sharp cheddar cheese, shredded


Recipe

Make the potatoes: In a large stockpot, cover the potatoes with water, add 1 tablespoon salt to the water, and bring to a boil. Reduce the heat to simmer and cook until it's easy to pierce the potatoes with a fork, about 15 minutes. Drain the potatoes, return them to the pot, and mash them with the butter and milk until combined and smooth. Season with additional salt to taste.

Make the filling: In a medium Dutch oven or large oven-safe skillet, heat the oil over medium-high. Add the onion, carrot, celery, garlic, and beef. Saut� until the meat is browned and the vegetables are softening, about 15 minutes. Drain off the fat and add the thyme, broth, tomatoes, and Worcestershire. Simmer until the mixture starts to thicken, about 15 more minutes. Then add the peas, salt, and pepper and remove the pan from the heat.

Assemble the pies by spooning the filling into six 4-inch-by-2-inch ramekins or small souffl�s, and top each with mashed potatoes; place the ramekins on a parchment-lined baking pan. Top the potatoes with shredded cheese and bake for 20 minutes or until the cheese is melted and the pie is bubbling. Allow pies to cool for 10 minutes before serving.

Makes 6 servings