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Shepherd's Pie for Two

Created by Linky on February 13, 2025

1 pound Russet potatoes, peeled and cubed (roughly 3-4 small or 2 large potatoes)
1 teaspoon vegetable oil
1/2 pound (8 ounces) ground beef or ground lamb
1/2 cup chopped white or yellow onion
Salt, to taste (preferably kosher salt)
1 garlic clove, minced
8-ounce canned tomato sauce (roughly 1 cup)
1/2 cup beef broth or stock

Step 1: Preheat the oven to 350F. Have two 12 or 14-ounce ramekins, one 6x2inch round cake pan, or one 1-quart casserole dish ready.
Step 2: Put potatoes in salted water, bring to boil, then simmer until tender. Drain and set aside.
Step 3: Meanwhile, heat the oil in large skillet until hot.
Step 4: Add the meat, onion, and pinch of salt. Cook until meat is browned, about 5-8 minutes.
Step 5: Add the garlic and cook anotherminute. Don't let it burn. Drain off any grease.
Step 6: Add the tomato sauce, stock, beer, vegetables, Worcestershire sauce, and thyme. Bring to a boil.
Step 7: Turn the heat down and simmer until the liquid has thickened and reduced to about half. Stir occasionally, about 10-15 minutes. Taste and adjust salt.
Step 8: Mash the drained potatoes, but do not overbeat. Add the butter, milk, 1/4 cup cheese, and 1/4 teaspoon salt.
Step 9: Once the meat mixture is done cooking and the potatoes are mashed, add the meat to the dish/pan you're using. Top with mashed potatoes then top with the remaining 1/4 to 1/2 cup cheese.
Step 10: Bake for 30-45 minutes or until golden brown and bubbly. Let cool for 15 minutes then serve warm.