I find Shepherd’s Pie to be great for a cold winter evening or a cool night in summer. It’s perfect for making with friends, doesn’t take too long to make and you can pick up most of the ingredients you need from Farmers on the Square in Carlisle!

Ingredients:

6-7 medium red or russet potatoes

4 tablespoons butter

1/3 cup milk

1 tablespoon vegetable oil or grapeseed oil

1 lb. ground beef or ground lamb

1 large onion, diced

3-4 large carrots, diced

1 cup frozen peas

3 sprigs fresh thyme, or, 1½ tablespoons dried thyme

1½ tablespoons butter

2 tablespoons flour

1 cup chicken stock or beef stock

1 egg, beaten

Salt and pepper, to taste

Directions:

First, preheat oven to 400 degrees Fahrenheit. Peel the potatoes, cutting them into quarters. Peel the onion and carrots, dicing them.

Next, heat enough water to cover the potatoes in a large stock pot, salting the water once it reaches a rolling boil. Add the potatoes and boil for about 20 minutes, until the potatoes are soft and can be pierced with a fork.

Then, drain the water, leaving the potatoes in the pot. Add the 4 tablespoons of butter and 1/3 cup milk to the potatoes and begin fluffing with a fork. Once the potatoes have broken down slightly, mix with a hand mixer on medium speed until they reach a light, fluffy consistency (you can also do this with a fork or large wooden spoon). Add salt and pepper, to taste.

In a 9-inch oven-proof cast iron or stainless-steel skillet, heat the vegetable oil on high heat until just smoking. Add the meat. Remove the meat after it has browned, about 4-5 minutes and reserve on a plate. Reduce heat to medium and add the diced carrots to the pan; after about 2 minutes, add the onion. Sauté until the onion becomes translucent.

Return the meat to the pan, adding the peas and remaining tablespoon of butter and the thyme. After 1 minute, stir in the flour. Then slowly pour in the chicken stock and reduce heat to low. Once the mixture has thickened, about 5 minutes, turn of the heat.

Spread the mashed potatoes over the surface of the mixture, using a rubber spatula. Brush with beaten egg, if desired. Bake in the oven for 20 minutes. If the potatoes do not brown, place under the broiler at 500 degrees Fahrenheit for 3 minutes. Serve hot!

This recipe was adapted from GeniusKitchen and NYT Cooking. Bon appétit!