Mummy Boome'S Traditional Sheperds Pie By Danny Boome - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 garlic cloves, sliced
salt, to taste
pepper, to taste
1 tablespoon tomato paste
2 lbs lean ground beef or 2 lbs lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas
4 lbs yukon gold potatoes, peeled and quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated white cheddar cheese
salt, to taste
pepper, to taste

Preparation

Preheat oven to 400. Add butter and oil to a large skillet on medium heat.
Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes.
Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.
Add the ground beef and cook until beef is no longer pink. Add the worcestershire sauce and beef stock.
Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas.
Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so there are peaks that will brown nicely.
Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
For potatoes: Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft. Once the potatoes are at a desired intensity, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at desired texture add cheese and season well. Season with salt and pepper.