Shepherd’s pie is a classic served at pubs throughout Great Britain since the eighteenth century. It was originally created as an economical way to use up the leftovers from the traditional “Sunday joint,” which was a leg of lamb served with potatoes and vegetables. Here, flavorful meatballs in a rich brown gravy with vegetables are then crowned with a layer of cheddar-flavored mashed potatoes for this all-in-one dinner, perfect for a chilly fall or winter night. A tossed green salad is all you need.
2 pounds red potatoes, scrubbed and cut into 1-inch dice
1/2 cup heavy cream
4 tablespoons unsalted butter
11/2 cups grated sharp cheddar, divided
Salt and freshly ground black pepper to taste
1/4 cup olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1/4 pound fresh mushrooms, chopped
1 large egg
2 tablespoons whole milk
1/2 cup plain breadcrumbs
11/2 pounds ground chuck
Vegetable oil spray
2 cups dry red wine
1 (1.1-ounce) package mushroom gravy mix
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
1 (10-ounce) package frozen mixed vegetables, thawed
1. Place potatoes in a saucepan of salted water, and bring to a boil over high heat. Reduce the heat to medium, and cook potatoes, uncovered, for 10 to 15 minutes, or until tender when pierced with the tip of a paring knife. Drain potatoes. Heat cream, butter, and 1 cup cheese in the saucepan over medium heat until cheese melts, stirring occasionally. Return potatoes to saucepan, and mash well with a potato masher. Season to taste with salt and pepper, and set aside.
2. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add mushrooms, and cook an additional 3 minutes, stirring frequently. While vegetables cook, whisk egg and milk in a mixing bowl, add breadcrumbs, and mix well.
4. Add onion mixture and beef to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
5. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. Remove meatballs from baking pan with a slotted spoon, and set aside.
6. Combine wine, gravy mix, parsley, and thyme in a saucepan, and whisk well. Bring to a boil over medium-high heat, whisking frequently, and simmer over low heat for 2 minutes.
7. Preheat the oven to 400°F, and grease a 9 × 13-inch baking pan. Arrange meatballs in the pan, and pour sauce over them. Cover the pan with heavy-duty aluminum foil, and bake for 15 minutes. Stir in the mixed vegetables, and bake an additional 10 minutes.
8. Increase the oven temperature to 450°F. Spread potato mixture on top of meatballs, and sprinkle with remaining 1/2 cup cheese. Bake for 15 minutes, or until top is golden. Serve immediately.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.