SHEPHERD'S PIE

Ingredients

• 4 cups cubed peeled potatoes
• 1/2 cup milk (2%), heated
• 3 tbsp salted butter, melted
• 1/4 tsp salt
• 2 tbsp canola oil, divided
• 1 lb (0.5 kg) lean ground beef or lamb
• 1/4 tsp salt
• 1 cup diced onion
• 1 clove garlic, finely chopped
• 1 tbsp tomato paste
• 1 cup finely chopped mushrooms
• 3/4 cup diced carrot
• 1/2 cup diced celery
• 1 tsp Dijon mustard
• 1 tsp paprika
• 1 tsp soy sauce
• 1/4 tsp freshly ground pepper
• 1/2 cup beef broth
• 1/2 cup dry red wine
• 1 large egg, lightly beaten

Directions

1. To prepare mashed potatoes for topping, cook potatoes in boiling salted water until tender; drain potatoes. Squeeze potatoes through a potato ricer. Alternatively, mash with a potato masher until smooth. Stir in heated milk, melted butter and 1/4 tsp salt; set aside.
2. Preheat oven to 400°F.
3. Heat 1 tbsp oil in a large non-stick frypan over medium heat. Add beef and cook, stirring to break up beef, until browned. Stir in 1/4 tsp salt. Transfer beef to a bowl; set aside. Drain off excess fat from frypan.
4. Heat remaining 1 tbsp oil in frypan. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomato paste and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring frequently, until mushrooms are lightly browned and liquid is evaporated, about 5 minutes. Stir in carrot, celery, mustard, paprika, soy sauce and pepper. Stir in broth and wine. Bring to a boil.
5. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half, about 5 – 7 minutes. Return beef to pan and stir to combine. Spoon beef mixture into a greased 9 inch square baking dish.
6. Stir beaten egg into mashed potatoes. Spoon mashed potatoes over beef mixture and spread evenly, covering beef mixture completely.
7. Bake, uncovered, until mashed potatoes are lightly browned and beef mixture is bubbly, about 25 – 30 minutes. Let stand for 5 minutes before serving.