Shepherd's Pie

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SHEPHERD'S PIE
From SIMPLY DIVINE

MAKES 8 SERVINGS

1 tablespoon olive oil
1 large onion, chopped
2 medium carrots, cutting into ½-inch dice
2 garlic cloves, finely chopped
2 pounds ground sirloin (less than 10 percent fat)
One 28-ounce can diced tomatoes in juice
1/2 cup hearty red wine
1/2 cup packaged onion chicken stock
2  tablespoons tomato ketchup
Salt and freshly ground black pepper
One 11-ounce can vacuum-packed corn, drained and rinsed
1/4 cup freshly grated Parmesan cheese
Fresh parsley, for garnishing

Mashed Potatoes:
4 pounds baking potatoes, peeled and cut into chunks
4 tablespoons  (1/2 stick) unsalted butter
2/3 cup whole milk
Salt and freshly ground black pepper

1. To make the filling, heat the oil in a Dutch oven or flameproof casserole over medium heat. Add the onion, carrots, and garlic and cook, stirring occasionally, until the onion, softens, about 3 minutes. Add the ground sirloin and increase the heat to high. Cook, stirring occasionally and breaking up the meat with the side of the spoon, until it loses its raw look, about 10 minutes. Stir in the tomatoes with their juices, wine, and chicken stock and bring to a boil. Reduce the heat to medium and cook at a brisk, simmer, stirring often, until the juices are thickened, about 30 minutes. The mixture should be moist, but not runny. Stir in the ketchup. Season with salt and pepper.
2. Prepare mashed potatoes. While the potatoes are cooking, position a rack in the center of the oven and preheat to 374°F. Lightly oil a 9 x 13-inch baking dish.
3. Spread half of the filling in the baking dish and sprinkle with half of the corn. Top with half of the potatoes. Repeat with the remaining filling, corn, and potatoes. Sprinkle with the Parmesan. Place the baking dish on a large baking sheet.
4. Bake until the topping is golden brown, about 30 minutes. Let stand 10 minutes. If you wish, sprinkle with fresh parsley, Serve hot.

Mashed Potatoes
1. Put the potatoes in a large pot, and add enough salted water to cover them by 1 inch. Reduce heat to medium-low and simmer until the potatoes are tender, about 25 minutes. (Do not undercook the potatoes, or you’ll get lumps, and we want nice, creamy mashed potatoes for our topping.)
2. Drain the potatoes well. Return the potatoes to the cooking pot and cover with a clean kitchen towel. Let stand for 5 minutes. (The towel will absorb the steam from the potatoes and make them drier for a fluffy mash.)
3. Using an electric mixer on high speed, whip the potatoes with the milk and butter until smooth. Season with salt and pepper.

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