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Shepherd’s Pie Potato Nests

Shepherd's Pie Potato Nests
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All the cozy flavors of classic shepherd’s pie in individual mashed potato nests: savory beef and vegetable filling in a gravy, topped with melted cheese.

Ingredients

Scale
  • 2 1/2 lbs (1.1 kg) russet potatoes, peeled and cut into chunks
  • 3 tbsp butter
  • 2 large egg yolks
  • 1/2 cup (50 g) grated Parmesan
  • 1/2 tsp garlic powder
  • 1 tsp salt and 1/2 tsp black pepper
  • 1 lb (450 g) ground beef or ground lamb
  • 1 small onion, diced
  • 1 cup (130 g) frozen peas and carrots
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp all-purpose flour
  • 1/2 cup (120 ml) beef broth
  • 1/2 tsp dried thyme
  • 1 cup (100 g) shredded sharp cheddar
  • Fresh parsley, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well and let them steam dry for 2 minutes.
  3. Mash the potatoes with the butter, then stir in the egg yolks, Parmesan, garlic powder, salt and pepper until smooth.
  4. Divide the mash into 8 mounds on the baking sheet. Use the back of a spoon to press a deep well in the center of each to form a nest with tall sides.
  5. Bake the empty nests for 15 minutes until they start to firm up and turn lightly golden.
  6. Brown the beef with the onion in a skillet. Drain the fat.
  7. Stir in the garlic, tomato paste and flour and cook 1 minute. Add the broth, Worcestershire, thyme, peas and carrots. Simmer 5 minutes until thick.
  8. Fill the nests with the shepherd's pie filling and top with cheddar.
  9. Bake 12-15 minutes until the cheese is melted and golden.
  10. Garnish with parsley and serve warm.

Notes

Use ground lamb for a traditional shepherd's pie or beef for cottage pie.

Find it online: https://munchtwist.com/shepherds-pie-potato-nests/