Shepherd’s Pie

Preheat the oven to 400°F.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes, then drain.

While the potatoes are cooking, set up the Ankarsrum mincer attachment with a 4.5mm hole disc, and a medium bowl underneath. With the machine on medium speed (3 o’clock), grind the meat, using the plunger to feed it through. Set the meat aside.

Set up the Ankarsrum mixer with the beater bowl and cookie beater. Add the cooked potatoes to the beater bowl, breaking them up as you do. Mix on low speed (1 o’clock) to roughly mash the potatoes. Add ½ cup of Parmigiano Reggiano, cream, and butter, then mix on medium speed (3-4 o'clock) until potatoes are light and fluffy, about 1 minute. Season with salt and pepper, then return the mixer to low speed (1 o'clock). Add the egg yolks one at a time, while mixing, until fully incorporated then set the potatoes aside.

Heat 1 tablespoon of oil in a large skillet over medium-high. Once the oil begins to smoke, add the meat in an even layer and season generously with salt and pepper. Sear for two minutes, then stir the meat and continue to cook until browned, stirring occasionally, about 6-8 minutes. Transfer the meat to a bowl and return the skillet to medium-high.

Add remaining oil, and once hot, add the onions, celery, and carrots. Cook for 2-3 minutes, until the onions are translucent, then stir in the garlic. Continue to cook, stirring occasionally, until the vegetables have begun to soften, about 6-7 minutes, then stir in the peas.

Add the cooked meat to the skillet and mix until all the ingredients are evenly incorporated. Stir in the tomato paste and cook until the paste darkens and begins to stick to the bottom of the pan. Add the beef stock, Worcestershire, thyme, and rosemary, and season with salt and pepper. Bring to a boil, then lower heat and simmer, stirring occasionally, for about 10 minutes, until the stock has thickened.

If baking the shepherd’s pie in the skillet, add the potatoes on top, otherwise transfer the filling to a 9x13” casserole dish and spread into an even layer. Dollop the potatoes on top then spread them out using the back of a spoon. Sprinkle with remaining parmesan.

Bake the shepherd’s pie, uncovered, for 25-30 minutes, until the potatoes are golden brown. Cool for 10 minutes before serving.

Notes: When browning the meat, ensure it’s in a single layer and leave space between pieces. Overcrowding will cause the meat to steam instead of sear, reducing flavor. You can prepare both the meat filling and mashed potatoes up to 1 day in advance. Assemble the pie, cover it tightly, and store it in the refrigerator. Bake when ready to serve, adding an extra 10-15 minutes to the baking time if starting from cold. If baking directly in the skillet, ensure it’s oven-safe (cast iron or stainless steel works best). If unsure, transfer the filling to a 9x13” baking dish before topping with potatoes. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven at 350°F until warmed through. Shepherd's Pie freezes well. Cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.