Shepherd'S Pie With Jalapeno-Pea Purée Recipe

1. 1

   For the mashed potatoes: In a large pot over high heat, add potatoes and enough water to cover. Add salt, and bring to a boil, cooking until fork tender, about 12 minutes.

2. 2

   Drain potatoes, and transfer to a large bowl. Add butter, stirring to melt. In a small bowl, combine 1/2 cup buttermilk, salt, and pepper; mix well to incorporate.

3. 3

   Add the buttermilk mixture into potatoes and mash with a potato masher until the mixture is smooth. For a creamier consistency, add more buttermilk.

4. 4

   For the meat: While potatoes cook, preheat a large skillet over medium-high heat. Warm the oil in the pan then add the beef. Season meat with salt and pepper.

5. 5

   Saute the ground beef or lamb, breaking up the meat with a fork, cook for 3 or 4 minutes. Transfer meat mixture to a large bowl, leaving 1 tablespoon of fat in the pan.

6. 6

   Over medium-high heat, add butter and flour to beef fat to form a roux. Add broth and hot sauce, whisking constantly, to thicken gravy for 1 to 2 minutes. When desired consistency is achieved, stir in meat.

7. 7

   For the peas: In a medium pot over medium-high heat, add peas and jalapenos. Combine and cook until jalapenos are soft, about 3 to 4 minutes. Season with salt and pepper.

8. 8

   Preheat oven to 400u00b0. Fill 11-by-7 glass baking dish with the meat, followed by the pea puree. Top with mashed potatoes.

9. 9

   Cook in oven for 20 to 25 minutes until bubbling and warm. If desired, put in broiler, and broil 6 to 8 inches from the heat until the potatoes are evenly browned. Serve.

* Per serving · 4 servings · Values may vary.