Quantcast

Beef and Spinach Shepherd's Pie

3/12/2019, noon
YIELDS: 4 / TOTAL TIME: 45 MINS INGREDIENTS 2 lb. Russet potatoes (about 4), peeled and cubed kosher salt 1 ...

YIELDS: 4 / TOTAL TIME: 45 MINS

INGREDIENTS

2 lb. Russet potatoes (about 4), peeled and cubed

kosher salt

1 lb. lean ground beef

1 medium yellow or white onion, diced

2 carrots, peeled and diced

2 ribs celery, diced

2 cloves garlic, minced

2 tsp. fresh thyme leaves

2 tsp. chopped fresh rosemary

Freshly ground black pepper

3 tbsp. tomato paste

1 c. chicken broth

4 c. baby spinach

1 c. milk

3 tbsp. extra-virgin olive oil, plus more for drizzling

Green salad, for serving

DIRECTIONS

  1. Place potatoes in a medium saucepan and cover with cold water. Season with salt. Bring to a boil, then reduce heat and simmer until tender, 12 to 15; drain and return to pan.

  2. Meanwhile, in a large skillet over medium-high heat, brown beef, breaking it up with a wooden spoon, 5 minutes. Add onion, carrots, celery, garlic, thyme, and rosemary and cook until vegetables are soft, 5 minutes. Spoon out and discard any extra grease in pan and season with salt and pepper. Stir in tomato paste and chicken broth; let simmer until liquid reduces slightly, 3 to 4 minutes. Stir in spinach until wilted, 2 to 3 minutes.

  3. Preheat broiler to high. Add milk to drained potatoes and bring to a simmer. Using a potato masher or fork, mash potatoes until smooth. Stir in olive oil and season with salt and pepper.

  4. Spoon beef and spinach mixture into a medium-sized baking dish and spoon mashed potatoes on top. Use a fork to create texture on top (the potatoes will brown better) and drizzle with olive oil.

  5. Broil until nicely browned on top, 2 to 3 minutes. Serve immediately with a green salad.