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- 2.5 lbs @thecedarmarket ground beef
- 3 Yukon gold potatoes
- 2 stalks celery, diced
- 1 pack shiitake mushrooms, diced
- 2 carrots, diced
- 1 leek, diced
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp molasses
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tbsp oregano
- 1 tsp smoked paprika
- 3 tbsp salt
Recipe created for Cedar Market by: @Foodkidsandsleep
This is technically cottage pie as shepherd’s pie uses lamb… cuz you know, shepherds. But since only fastidious people care about this stuff, I’m going to pretend it isn’t killing me to call it shepherd’s pie. Anyway, I like this in the fall and winter, especially in the sukkah. Mashed potatoes are a great insulator, retaining their heat and keeping the beef underneath hot. I find this method of lining the bottom with puff pastry to be the best way to cook it for company; this way you can still slice it and keep it looking pretty.
Cooking Instructions
Brown the meat in a wide bottom pan making sure not to overcrowd it. Use a spatula to break the meat into small pieces. Pour off the rendered fat and reserve. Add the seasonings to the beef mixture, mix then transfer to a bowl.
Add a puff pastry sheet to your oven safe baking dish. Trim off the extra edges and perforate with a fork. Brush with some of the beef fat and bake at 350℉ for 15 minutes.
Boil your potatoes in a pot of water. While they boil, dice up the vegetables then brown them in your beef pan with a tablespoon of rendered fat. Combine the beef to the vegetables, mix together and add to the top of the puff pastry.
Mash the potatoes and add the salt and remaining beef fat, then mix together. Spread mashed potatoes on top of the meat and vegetable mixture. Top with crushed fried onions and bake at 450℉ for 10 minutes.
Enjoy!
- 1/4 cup French’s fried onions
- 1 puff pastry sheet
