Shepherd’s pie

December 30, 2009

Serves 6 You need the onions, carrots, and celery from roasting the beef, along with 2 cups of extra vegetables from the side dish, such as broccoli, broccolini, more carrots, turnips, butternut squash.

Olive oil (for the pan) 2 tablespoons olive oil 2 cups cooked vegetables, coarsely chopped Onions, carrots, and celery from roasting the beef, coarsely chopped 4 cups cooked roast beef, coarsely chopped 2 teaspoons Worcestershire sauce 2 tablespoons ketchup 1 teaspoon dried thyme Salt and pepper, to taste 1/2 to 1 cup leftover cooking juices, or more if you have some 3 cups mashed potatoes 2 tablespoons butter, cut into 8 pieces 1.

Set the oven at 375 degrees. Oil a 9-by -13-inch baking dish.

2. In a large skillet over medium heat, heat the oil. Cook all the vegetables, stirring constantly, for 1 minute. Add the beef, Worcestershire sauce, ketchup, thyme, salt, and pepper. Cook, stirring, 1 minute more.

3. Add the cooking juices (up to 1 cup) and turn the heat to high. Bring the mixture to a boil. Taste for seasoning and add more salt and pepper, if you like. Transfer to the baking dish.

4. With a rubber spatula spread the mashed potatoes over the meat to cover it completely. Dot with butter.

5. Bake the pie for 30 minutes or until the potatoes are browned and the meat mixture is bubbling at the edges. Debra Samuels